Farmhouse Hash With Pot-Poached Eggs

• 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

1. Heat the canola oil in a large skillet over medium heat.
2. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt.
3. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
4. Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar.
5. Crack an egg into a small bowl and carefully slide it into the simmering water.
6. Quickly repeat with the remaining eggs.
7. Using a slotted spoon, carefully corral the white of each egg around its yolk.
8. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
9. Divide the hash among 4 plates.
10. Top each with a poached egg.
11. Season with salt and black pepper.
12. Photograph by Kang Kim

canola oil, onion, carrot, stalks celery, redskinned potatoes, sausage, paprika, garlic, red pepper, kosher salt, white vinegar, eggs, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/sandra-lee/farmhouse-hash-with-pot-poached-eggs-recipe2.html (may not work)