POT ROAST AND ROASTED ROOT VEGETABLE HASH
WITH POACHED EGGS
2 carrots, peeled and cut into ¼- to ½-inch dice
2 parsnips, peeled and cut into ¼- to ½-inch dice
1 russet potato, peeled and cut into ¼- to ½-inch dice
3-inch fresh rosemary sprig
1½ tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1½ cups shredded leftover pot roast
4 large eggs
Preheat the oven to 375 F. Place the carrots, parsnips, potato, rosemary and
oil on an 11 x 17-inch rimmed baking sheet and stir to combine, coating all
the vegetables in oil. Season with salt and pepper. Bake until golden and
starting to crisp up, 40 to 45 minutes. Add the pot roast to the vegetables
and stir to combine. Bake 15 minutes more, until everything is crisp.
Meanwhile, get working on the eggs. Bring a small saucepan of water to a
boil over high heat and add a few drops of the vinegar. Using a chopstick or
skewer, stir the water in a circular motion, creating a tornado effect. Crack
an egg into the water and let it cook for 2 minutes. Use a slotted spoon to
transfer the poached egg to a plate. Repeat this process with each of the
remaining eggs, making sure to bring the water back to a boil each time.
Divide the hash among 4 deep bowls. Top each with a poached egg. Season
with more salt and pepper if needed. Serve immediately. Makes 4 servings.
From Patricia Heaton’s Food for Family and Friends; Morrow Cookbooks 2018.
Sunday roast, which they do at a lot of pubs
in England that include what they call puddings and we call popovers. I just loved trying to incorporate everything I’ve learned
in my travels in this book. But in a way that
you don’t have to go out and get some really
crazy, exotic ingredients or anything.
CC: Valentine’s Day is coming up. What
would you suggest for a romantic dinner
for a significant other?
PH: Although some people think in terms of
sort of a steak and lobster and Champagne
and caviar and those sort of classic things, I
think really it’s whatever your sweetheart’s
favorite thing is. If it’s a bowl of Parmesan
herbed popcorn and a great microbrewery
beer, that should be it. Whatever it is that
your sweetheart likes the most.
CC: You’re filming the final season of
The Middle. What’s next for you after
this? Can fans expect to see more from
your culinary career?
PH: I hope so. I’d like to spend some time
in England, perhaps do some theater and
then look for another comedy. I think the
world can use laughs right now, and I’d
like to be part of that. That’s something
I’ve always enjoyed doing, is brightening
up people’s evening for half an hour. Just
looking for that next thing. But probably
taking a little bit of time to be in England.
PATRICIA’S PARTY-PLANNING POINTERS
WANT TO PARTY? The first thing anyone
should do is get organized. To help,
Patricia Heaton asks herself the famous
five W’s in the following order when planning a celebration.
Why? This may seem
like a simple question, but
getting clear about the party’s intention can bring clarity to all other decisions. Is
it catching up with old
friends? Celebrating someone? Example: I recently
threw a birthday dinner for
my husband. He loves
pomegranates, so I made
sure there was a special
pomegranate drink for
everyone. Figuring out your
intention helps to crank up
your imagination about the décor, music,
activities and food choices.
Who? How many people are you invit-
ing? How are you going to invite them?
Do any guests have dietary restrictions?
When? This one’s obvious, but make
sure every star of the soiree is available.
Where? At home or at a venue? What’s
your budget? If at home,
do you have enough
space? Do you need to
rent furniture? How’s the
parking situation? What
kind of atmosphere do
you want to achieve?
Who’s in charge of setup
What? This is the nitty-gritty. What are you going
to serve? What do you
need? What needs to happen (and when) for this
party to be a success?
Your to-do list will be generated from your
“What.” (Tips paraphrased from Patricia
Heaton’s Food for Family and Friends.)—HM
CC: Is there anything else that you would
like our readers to know?
PH: I always equate food with happiness
and celebration. I think we have a lot to cel-
ebrate in our lives, in this country, with our
family and friends. And I just want to
encourage that we continue to look for the
positive things and for the blessings in our
lives, which are always there. It’s easy to get
sort of dragged down by the news and
social media, but I think we need to look
back to our family and friends, and every-
thing that we’ve been given, and continue
to appreciate and celebrate that. C