Farmhouse Hash With Pot-Poached Eggs

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon canola oil
  • 1/2 medium onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 2 large red-skinned potatoes, diced
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 teaspoon paprika
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • 1 teaspoon white vinegar
  • 4 large eggs
  • Freshly ground black pepper
Directions

Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.

Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.

Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.

Photograph by Kang Kim


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    This recipe is featured in:

    Mother's Day