LibreRecipes

Root Vegetable Hash with Poached Eggs and Parsley Pesto

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2 cups (packed) fresh Italian parsley leaves (from 2 bunches)

1/4 cup extra-virgin olive oil

2 tablespoons pine nuts, toasted

2 tablespoons fresh lemon juice

2 tablespoons water

1 small garlic clove, peeled

Nonstick vegetable oil spray

2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)

2 1/2 cups 1/2-inch dice peeled parsnips

2 cups 1/2-inch dice peeled rutabagas

1 1/2 cups 1/2-inch dice peeled carrots

1/2 cup 1/2-inch dice red bell pepper

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

4 green onions, sliced

4 large eggs

Blend all ingredients in processor until almost smooth. Season with salt and pepper.
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer. Sprinkle generously with salt and pepper. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes. Stir in garlic; roast 5 minutes longer. Mix in green onions. Fill large skillet halfway with generously salted water; bring to boil. Reduce heat to maintain steady simmer. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water. Poach eggs until softly set, about 3 minutes.
Divide hash among 4 plates. Using slotted spoon, top each serving with 1 poached egg. Drizzle with pesto.