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One-Pan Vegetable Hash With Goat Cheese and Eggs Recipe - NYT Cooking

Date Added: 6/30/2020    Source: cooking.nytimes.com

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Ingredients
  • 3 tablespoons olive oil, plus more as needed
  • 1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
  • Kosher salt and black pepper
  • 1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
  • 1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
  • 1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
  • 1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
  • 4 large eggs
  • 3 tablespoons crumbled plain goat cheese
  • 1 tablespoon chopped fresh dill, mint or parsley

View the full recipe at cooking.nytimes.com

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