Recipe by Scoutie
This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.
Top Review by loof
Loved this great recipe! I don't care for onion so used some red bell pepper instead; I also used turkey sausage. I've never poached an egg like this before but they came out great. Hearty and delicious, served this as "breakfast-for-dinner" and really enjoyed - thanks for sharing the recipe!
- 14.79 ml canola oil
- 1 medium yellow onion, diced
- 1 carrot, diced
- 2 stalk celery, diced
- 2 large red potatoes, small diced
- 226.79 g sweet Italian sausage, diced
- 4.92 ml paprika
- 4.92 ml chopped garlic
- 2.46 ml red pepper flakes
- salt and pepper
- 4.92 ml white vinegar
- 4 eggs
Directions See How It's Made
- Heat the oil in a large skillet over medium heat.
- Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
- Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- 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 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, about 3 to 5 minutes.
- Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.