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Spring Vegetable Hash with Fried Eggs
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Dive into Spring with this light and delicious brunch recipe for Spring Vegetable Hash with Fried Eggs.

No corned beef in this hash, only carrots, asparagus, peppers and onions with the potatoes.

I did not have 2 ingredients on hand so I used frozen Hash Browns instead of red potatoes and basil instead of rosemary. And I also added green peppers and grilled chicken. My son loved it!

The vegetables can be prepared the day before and refrigerated in separate plastic bags.

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Closely related to potato pancakes, the potato waffle has one advantage-it reheats exceptionally well and therefore can be made in advance. Serve with your favorite brunch foods, such as soft-boiled eggs and steamed asparagus.

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Spring Vegetable Hash with Fried Eggs

Martha Stewart

Spring Vegetable Hash with Fried Eggs


Ingredients
Gluten free ∙ Serves 8
Produce
  • 1 2 pound carrots (about 4)
  • 1/2 lb Asparagus
  • 1 Onion, large
  • 1 1/4 lbs Red potatoes, small
  • 1 tbsp Rosemary, fresh
  • 1 Scallion
  • 1 tbsp Thyme, fresh
Refrigerated
  • 8 Eggs, large
Canned Goods
  • 1 cup Chicken stock, Homemade
Baking & Spices
  • 3 Red peppers
  • 1 Salt and freshly ground pepper
Oils & Vinegars
  • 2 1/2 tsp Olive oil
Dairy
  • 2 tsp Butter, unsalted

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