Roasted Veggie and Baby Potato Hash with a Poached Egg

INGREDIENTS:
Hash:
1½ cups tiny baby potatoes
½ small sweet yellow onion, chopped
1 clove of garlic, slivered
1 tbsp olive oil
Pinch of crushed red pepper flakes
Sea salt and freshly cracked black pepper, to taste
4-5 asparagus spears, ends removed & cut into bite sized pieces
Handful of grape tomatoes
1 cup baby spinach

Other:
1 tsp vinegar (for poached egg)
1 egg

INSTRUCTIONS:

1.Preheat the broiler to 400 degrees. Coat a cast press skillet with olive oil cooking shower.

2.Season the infant potatoes, onion, and garlic bits with olive oil and pulverized red pepper pieces, ocean salt, and newly split pepper, to taste; hurl to coat uniformly.

3.Fill the readied cast press skillet.

4.Place into the stove and dish for 10 minutes.

5.Flip potatoes with a spatula at that point keep on roasting for another 10-15 minutes.

6.Include the asparagus and tomatoes and keep on roasting, trying to flip with a spatula at regular intervals, until the point that brilliant darker and fork delicate, around 10 minutes.

7.Expel from the stove and add the spinach to the skillet, blending delicately for a moment or two, until withered.

8.While the veggies are broiling, warm 1 ½ creeps of water and 1 teaspoon of white vinegar in a wide medium estimated pan and convey to a stew.

9.When you expel the veggies from the broiler, break 1 egg into a little ramekin.

10.Once the water is at a stew, blend the water with the base of your opened spoon clockwise to influence a whirling to movement in the water.

11.Rapidly and deliberately slide egg into the water.

12.Cover and turn stove off.

13.Poach until the point when whites are firm and yolks are as yet runny, 3 minutes and 45 seconds to 4 minutes. Expel the egg utilizing an opened spoon and deplete somewhat finished the skillet.

14.Serve the simmered veggie and infant potato hash in a bowl finished with the poached egg. Season the egg with ocean salt and naturally split pepper, to taste.

15.Serve quickly.

Thank You