This is a fine breakfast after a late night out with friends, but it’s so good (and good for you) you could really eat it any time of day. The mix of potato, turnip, and red bell pepper along with the sweet taste of corn is a good-looking, great-tasting combination and an excellent way to get a bunch of veggies in at breakfast.

　　

Ingredients

serves 4

　　1 large turnip

　　1 large potato

　　1 onion

　　1 red bell pepper

　　2 tablespoons canola oil

　　1 (15-ounce) can corn, drained

　　Salt and pepper

　　Cooking spray

　　1 teaspoon vinegar

　　8 eggs

　　

Step 1

Peel the turnip, potato, and onion and cut into 1/4-inch cubes. Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/4-inch pieces.

　　

Step 2

Place the oil in a large nonstick skillet over medium heat and add the turnip, potato, onion, and bell pepper. Cook, stirring occasionally, for 12 to 15 minutes, or until soft. Add the corn and cook for 10 minutes, or until the potatoes are golden brown. Season with salt and pepper.

　　

Step 3

Spray a saucepan with cooking spray and fill it halfway with water. Add the vinegar to the pan and bring to a boil, then lower the heat to medium-low. Carefully crack the eggs directly into the water, being sure not to break the yolks, and cook for 4 to 5 minutes, or until the whites are cooked but the yolk is still soft.

　　

Step 4

Place some of the hash on each of 4 plates and top with 2 poached eggs.

　　

cooking 101

Step 5

Why the cooking spray and vinegar? If you’ve ever made poached eggs, you know they leave a thin layer of a cementlike substance around the pan that’s almost impossible to get off. Spraying the pan with cooking spray before adding the water completely eliminates that problem. And adding the vinegar to the water helps the egg white hold together by making the outer layer congeal faster.

　　College Vegetarian Cooking