The Year of The Hash

I do love eggs. I had already eaten them for two meals today and was contemplating including them in a third when I decided to post this recipe. That yolky goodness adds dimension to any dish, which is why I've posted my fair share of egg dishes. It's also not the first time in recent history that I've tried a hash casserole. You can thank Jamie Oliver for this somewhat repetitive post. I'm now following him on Instagram and have been making nothing but Jamie's recipes ever since. Pictures really do sell a product and his are phenomenal. Hope you enjoy this one as much as I do!

Giant Veg Rosti

From: http://www.jamieoliver.com

Serves 6

Ingredients

• 600g potatoes
• 3 large carrots
• 1/2 t dijon mustard
• 1/2 lemon
• extra virgin olive oil
• 100g frozen peas
• 100g baby spinach
• 4 large eggs
• 50g feta cheese

Method

Preheat oven to 350F. Peel the potatoes and carrots and grate them either using a box grater or a grating attachment of a food processor. Add a pinch of salt and toss the mix well.  Set the potato, carrot mix aside to allow the salt to draw water from the vegetables. After a few minutes and using your hands, squeeze out as much water from the potatoes and carrots as you can.

In a bowl, combine the lemon, dijon, one-and-a-half tablespoons of olive oil and a pinch of salt and pepper.  In another bowl, add a few tablespoons of olive oil and toss in the potato and carrot mixture. Season the mix with salt and pepper and spread the mixture into a baking dish about 9" X 13". Roast the veggies for about 35 minutes or until they're golden on the surface.

To prepare the peas, either blanche them in boiling water for two minutes or microwave them for three. Add the peas and spinach to the bowl with the prepared dressing and toss well. Poach the eggs to your liking. I needed a little coaching from Jamie Oliver: www.jamieoliver.com
To finish the dish, place the salad on top of the hash, follow with the eggs and crumble the feta over the baking dish.

A few more eggs to go!