- 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
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