Recipe - Roasted Vegetable And Tomato Risotto Flan

HASH
1 tablespoon Olive oil
4 Potatoes; minced
1 Sweet potato; minced
1 Onion; minced
3 Cloves garlic; chopped
2 Zucchini; minced
1 Yellow squash; minced
2 Tomatoes; seeded and minced
2 ds Worcestershire sauce
2 tablespoon Cayenne sauce
One fourth cup Chopped fresh basil
Salt and black pepper to
taste

POACHED EGGS
6 cup Water
1 tablespoon White wine vinegar
12 Eggs

For the hash, heat olive oil in a very large saute pan until very hot. Add
potatoes and sweet potatoes and cook until well browned, 4 to 5 minutes.
Add onion and garlic and saute until you can smell the aroma. Add zucchini
and yellow squash and saute until crisptender, 3 to 4 minutes. Add
tomatoes and toss with the vegetables. Season the mixture with
Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.
Keep warm while poaching the eggs.

To poach the eggs, heat water and vinegar until simmering in a large saute
pan with sides. Break the eggs into a cup and gently add them into the
water. Poach for 4 to 5 minutes, or until yolk is nearly cooked. Remove
eggs from pan with a slotted spoon to drain the liquid.

Divide the hash among 6 plates, then top each serving with 2 poached eggs.
Serve warm, with hot sauce on the side.

Serves six.

Converted by MC_Buster.

Per serving: 1620 Calories (kcal); 69g Total Fat; (37% calories from fat);
88g Protein; 168g Carbohydrate; 2244mg Cholesterol; 808mg Sodium Food
Exchanges: 8 Grain(Starch); 9 One half Lean Meat; 7 One half Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.