This nutrient-dense, colourful take on traditional “toad in the hole” is an easy-to-prepare meal the whole family will love. Served with a large salad or steaming bowl of soup, it’s an economical entrée that’s as comforting as it is delicious.
1 extra-large russet potato, peeled
1 extra-large sweet potato, peeled
2 Tbsp (30 mL) coconut or camelina oil
2 leeks, well rinsed, trimmed, and finely shredded (soft green parts only)
2 large carrots, peeled and grated
4 large free-range eggs
1 Tbsp (15 mL) chopped parsley or cilantro
3 Tbsp (45 mL) grated Parmesan cheese
Freshly ground black pepper, to taste
Preheat broiler. Grate both potatoes and squeeze out as much liquid as possible with hands and then pat grated spuds dry on a paper or tea towel.
Heat oil in large cast iron skillet. Add shredded leeks and sauté for 2 to 3 minutes. Add potatoes and carrots, spreading entire mix in skillet. Sauté over medium heat for a further 10 to 12 minutes or until potatoes start to turn golden brown.
Place pan under broiler and cook for a further 5 minutes or until potatoes start to turn nicely brown on top—do not let them burn.
Remove from broiler and carefully make four holes on top of the hash.
Break an egg into each hole and sprinkle chopped parsley and cheese on each hole; season with pepper. Place lid over skillet, place it back on the stove-top burner, and cook for about 4 minutes, or until eggs are set and cooked to your preferred level of doneness.
Each serving contains: 289 calories; 11 g protein; 14 g total fat (8 g sat. fat, 0 g trans fat); 32 g total carbohydrates (6 g sugars, 5 g fibre); 195 mg sodium
source: "Easter Eggs-travaganza", alive #390, April 2015
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