Farmhouse Hash With Pot-Poached Eggs
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 338 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 203 milligrams
- Sodium
- 575 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 4 grams
- Protein
- 19 grams
- Sugar
- 4 grams
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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.