Root Vegetable Hash with Poached Eggs and Parsley Pesto

• 2 cups (packed) fresh Italian parsley leaves (from 2 bunches)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 small garlic clove, peeled
• Nonstick vegetable oil spray
• 2 1/2 cups 1/2-inch dice peeled Yukon Gold potatoes (about 1 pound)
• 2 1/2 cups 1/2-inch dice peeled parsnips
• 2 cups 1/2-inch dice peeled rutabagas
• 1 1/2 cups 1/2-inch dice peeled carrots
• 1/2 cup 1/2-inch dice red bell pepper
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 4 green onions, sliced
• 4 large eggs

1. Blend all ingredients in processor until almost smooth.
2. Season with salt and pepper.
3. Preheat oven to 400F.
4. Spray large rimmed baking sheet with nonstick spray.
5. Toss potatoes and next 5 ingredients on prepared sheet; spread in single layer.
6. Sprinkle generously with salt and pepper.
7. Roast vegetables until tender, stirring and turning occasionally, about 45 minutes.
8. Stir in garlic; roast 5 minutes longer.
9. Mix in green onions.
10. Fill large skillet halfway with generously salted water; bring to boil.
11. Reduce heat to maintain steady simmer.
12. Crack eggs, 1 at a time, into custard cup, then slide eggs into simmering water.
13. Poach eggs until softly set, about 3 minutes.
14. Divide hash among 4 plates.
15. Using slotted spoon, top each serving with 1 poached egg.
16. Drizzle with pesto.

fresh italian parsley, extravirgin olive oil, pine nuts, lemon juice, water, garlic, vegetable oil spray, potatoes, parsnips, peeled rutabagas, carrots, red bell pepper, extravirgin olive oil, garlic, green onions, eggs

Taken from www.epicurious.com/recipes/food/views/root-vegetable-hash-with-poached-eggs-and-parsley-pesto-108564 (may not work)