Farmhouse Hash With Pot-Poached Eggs (Sandra Lee) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
4. Photograph by Kang Kim
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