There is nothing fancy about this, just using potatoes as the palate for any and every veggie you need to use up in your crisper drawer. This one had swiss chard, kale, scallions, rainbow carrots and roasted red bell peppers. The sky is the limit - just remember to cook the longer cooking ones (like other root veggies) with the potatoes from the beginning and add the slower cooking times towards the end.
Topped with a steam egg - an egg technique I have literally never seen another chef do. Its the way my mom taught me to make an egg, and I've always loved them this way. They take around 60-90 seconds!
Veggie Hash w/Steam Egg
by Chef Heather Mader
4-6 small to medium sized potatoes
Leftover Veggies from Crisper Drawer
olive oil & touch of butter
pinch of dried herbs
This is what I had:
2 carrots, chopped
1 bunch green onions, chopped
1/2 cup roasted red bell peppers
2 swiss chard leaves, chopped
3 cups kale, chopped
2 cloves garlic, minced
Franks Hot Sauce for serving
Heat oil and butter in nonstick skillet over medium high heat. Add potatoes and carrots. Season with some of the salt and pepper and cook, stirring occasionally, until potatoes are slightly tender. Add green onion, roasted bell peppers, kale and swiss chard, garlic and more salt and pepper and continue cooking - stirring occasionally until potatoes and carrots are tender, caramel brown on all sides but still hold their shape. Season with dried herbs and more pepper if desired.
Set aside and make your steam eggs.
Have a 1/4 cup of water standing by and a tight fitting lid of a nonstick skillet. Turn on high heat and add a tbsp of oil. When oil is almost smoking hot crack all the eggs in quickly, dump in the water and immediately put the lid on. Keep the heat on high and immense steam should build within 20-30 seconds. Literally press the lid down tight - holding it down with some pressure if needed. It will almost look like a pressure cooker with steam coming out the sides if you do it right. Continue to cook for a total of 60-90 seconds, then lift the lid and turn off the heat. The top of the egg should be perfectly cooked with a runny yolk, and the white should all be perfectly cooked. Season with salt and pepper.
Place the egg on the potatoes and serve with hot sauce.