Georgia Magazine - April 2024 - 35

Georgia Grown, the marketing arm of the
Georgia Department of Agriculture, offers a
variety of easy-to-prepare recipes on its website,
georgiagrown.com.
This poached or fried egg over a roasted
vegetable hash is one that would give your
breakfast a new kick.
Thanks to Olivia Rader, Georgia Grown
marketing coordinator and test kitchen manager,
for this and the Dutch baby pancake recipe.
OVEN-ROASTED VEGETABLE
HASH WITH FARM EGG
2 cups sweet potatoes, peeled, medium dice
1 cup Vidalia onion, medium dice
1/2 cup multicolored peppers, medium dice
Olive or pecan oil
Salt and freshly ground black pepper, to taste
Garlic powder, to taste
Smoked or regular paprika, to taste
1 cup mushrooms, wiped clean, quartered
1/2 cup grape tomatoes, halved
4 large or extra-large fresh farm eggs, poached or fried
Preheat oven to 400 degrees.
Combine sweet potatoes, onions and peppers
Oven-Roasted Vegetable Hash With Farm Egg
Use Greek yogurt for this recipe, as it stands up better to the juices of
fresh fruits. You can vary the fruits to your liking. Watching carbs? Use a
Keto granola, such as :ratio.
YOGURT PARFAIT
3/4 cup Greek yogurt (whole milk or reduced fat), divided
1/8 teaspoon cinnamon, optional
1/4 cup each red and black
raspberries
1/4 cup blueberries
1/4 cup granola
1 teaspoon honey (raw, locally
produced honey, if available) or monk
produced honey, if available) or monk
fruit syrup, optional
In an attractive glass, place a
couple tablespoons of the yogurt.
Sprinkle with cinnamon, if desired.
Top it with red raspberries, then another
layer of yogurt and a sprinkle of
cinnamon, if desired. Top that with black
raspberries and another layer of yogurt.
Top with blueberries, then with granola and
a drizzle of either honey or monk fruit syrup,
if desired. Serves 1.
www.georgiamagazine.org 35
in a medium bowl. Drizzle with a little olive or
pecan oil, tossing to coat. Sprinkle salt, freshly
ground black pepper and a small amount of garlic
powder and paprika over vegetables, then toss
again to coat.
Spread vegetables on a baking sheet. Bake
20-25 minutes or until vegetables are just tender.
Set aside.
Repeat the procedure with the mushrooms
and tomatoes. Bake 15-20 minutes or until
vegetables are just tender.
Divide all of the roasted vegetables among
4 ramekins or dishes. Top each dish with a
poached or fried egg. Serves 4.
Poached Eggs
To poach eggs, fill a deep, wide saute pan
with water and bring it to a simmer. Add
1 teaspoon mild white vinegar, white wine vinegar
or white rice vinegar. Crack 1 egg into a saucer.
Using a large spoon, gently swirl the water in the
pan as you slide the egg into the vortex. Repeat
with the other 3 eggs.
Using a slotted spoon, gently remove the eggs
when they've reached desired doneness (about 5
minutes) and drain. Serves 4.
MORE
COURTESY GEORGIA GROWN
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http://www.georgiagrown.com http://www.georgiamagazine.org
Georgia Magazine - April 2024

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