Roasted Veggie Hash topped with Farm-Fresh Eggs

April 1, 2017

Ooh la latke! With nothing more than salt, pepper, carrots and potatoes, a little oil and a lotta love, you can make crispy and crave-able latkes! The blood orange salsa on top makes it even more un-freshin-believable. 100% vegan, they're sure to be a perfect nosh whether as a starter, side or snack.

  • Prep: 15 mins
  • Cook: 20 mins

Directions

1In a hot pan, place enough oil to cover the bottom of the pan.

2Using a grater, grate the shallot, pepper, and potatoes directly into the oil.

3Add rosemary and season to taste.

4Let fry and form into a patty, turning once, cooking until golden brown.

5Remove and place on a plate.

6Fry an egg sunny side up in the remaining oil, and place on top of hash.

Ingredients

3 alaska fingerling potatoes

1 small green pepper

1 small shallot

1 egg

1 tbsp rosemary

Salt and pepper

Olive oil

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