Café Osage’s Vegetable Hash with Poached Duck Eggs

Vegetable Hash with Poached Duck Eggs and Pea Shoot Pesto
vegetable hash with poached duck eggs and pea shoot pesto photo by carmen troesser


1 butternut squash, diced
2 cups baby turnips, diced
4 beets, boiled and diced
1 large sweet potato, peeled and diced
10 medium Yukon gold potatoes, peeled and diced
2 medium white onions, diced
¼ cup fresh tarragon
1½ cup olive oil, divided
1/3 cup all-purpose flour
½ cup vinegar
Salt and freshly ground black pepper to taste
1 cup pea shoots
Juice of 1 lemon
8 duck eggs, poached*

*Poach the duck eggs with 1 tablespoon of white vinegar and a dash of sea salt in the water.


• Preheat the oven to 350 degrees.

• Toss the diced squash, turnips, beets, potatoes and onions with the tarragon, ½ cup of olive oil, flour and vinegar. Lay in an even layer on a rimmed baking sheet.

• Roast in the oven for 1 hour, or until all of the vegetables are soft and tender.

• Season with salt and pepper to taste.

• While the vegetables roast, prepare the pea shoot pesto: In a food processor, blend the pea shoots, lemon juice and remaining cup of olive oil. Pulse until smooth.

• To serve, place the vegetable hash on individual plates. Top with 1 or 2 poached eggs. Garnish with the pea shoot pesto.