Farmhouse Hash With Pot-Poached Eggs

Name: Farmhouse Hash With Pot-Poached Eggs
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 4 servings

Nutrition Info

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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

Courtesy of Food Network Magazine