Breakfast for dinner

I hope I haven't misrepresented myself too much. After all my talk about how predictable reliable I am in my breakfast routine, I am afraid I might have suggested that I just don't like most breakfast foods. Nothing, in fact, could be further from the truth. I love breakfast--pancakes, waffles, benedicts, crêpes, hashes, whatever (meat-free, of course), I want it all. In fact, going out for breakfast has always been the most challenging of restaurant experiences for me, and has led to my ordering heaping plates of delectables both sweet and savory in greater quantities than any reasonable person should even attempt to consume. Thank goodness for the to-go box and its ability to extend a great breakfast throughout the course of the day in the form of repeated nibblings and trips to the refrigerator. I even have a pre-plane breakfast ritual, wherein I pay a visit to Paradox Cafe for thick corn pancakes, a veggie scramble, and bottomless cups of coffee before heading off to the airport to head to Denver, my stomach heartily stuffed and an equally full to-go box in my carry-on. Trust me, just because I eat more than my share of fried eggs in the morning doesn't mean I don't love other breakfast-y type foods (it just means I really, really love fried eggs).

Breakfast is a meal so rich, so fortifying, and so perfect that I often find myself craving foods from among the traditional early-morning repertoire all throughout the day. I know breakfast for dinner is not a new concept, but it is one that I embrace with my whole heart and belly. I regularly feel strapped for time in the morning before I pack up and head to class or work, and part of the stability in my breakfast routine stems from the convenience factor of frying an egg over making pancakes, for example. Breakfast for dinner affords me the opportunity to make a more intricate and involved meal when I actually have the time for it, once the rigors of work and school have been conquered and I'm home for the evening.

This recipe celebrates the various flavors and textures of those now-ubiquitous winter root vegetables and adds a bright burst of lemon and parsley to elevate a standard roasted breakfast hash to the next level. Plus, anything served with an egg on top (in this case poached and not fried, but still) is bound to get a resounding approval from everyone at the table no matter what time of day it is.

ROOT VEGETABLE HASH WITH POACHED EGGS AND PARSLEY-ALMOND PESTO
Adapted from Epicurious

FOR THE PESTO:
2 cups packed Italian parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons almonds, toasted (you can do this yourself with raw almonds placed in a dry pan over medium-low heat on the stovetop)
2 tablespoons fresh lemon juice
2 tablespoons water
1 clove garlic, peeled

FOR THE HASH:
2 1/2 cups 1/2-inch dice red potatoes (about 1 pound)
2 1/2 cups 1/2-inch dice peeled parsnips
1 1/2 cups 1/2-inch dice peeled carrots
1 1/2 cups chopped roasted red peppers (since peppers aren't in season right now, I opted for jarred peppers from the US--just make sure you don't get any with high-fructose corn syrup in them)
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
4 green onions, sliced (green and white parts)

4 large eggs

1. Preheat oven to 400ºF
2. Blend all ingredients for pesto in food processor until almost smooth. Season with salt and pepper. 
3. Grease a large rimmed baking sheet with olive oil. Toss potatoes, parsnips, and carrots on prepared sheet and spread in a single layer. Season generously with sea salt and fresh-crack black pepper. Roast vegetables until tender, about 45 minutes. Stir in garlic, red peppers, and white parts of onions and roast 5 additional minutes. Remove from oven and add the green parts of the onions.
4. Meanwhile, bring a pot of water at least 3 inches deep to boil. Add 1 tablespoon vinegar. When the vegetables have about 15 minutes of cook time remaining, reduce heat to a steady simmer. Then, crack eggs (one at a time) into a coffee cup or ramekin and slide into simmering water. Poach until softly set, about 2-3 minutes, then carefully remove from water with a slotted spoon and drain on a plate lined with a paper towel.
5. When vegetables are cooked, divide hash among four plates and use a slotted spoon to carefully top each serving with 1 poached egg. Drizzle with pesto and enjoy.


Note: If you use fresh red bell peppers, add them to the roasting pan with the root vegetables; otherwise, mix them in with the garlic and white parts of the onions.