Vegetable And Greens Hash With Poached Egg

• 2 tablespoons olive oil
• 1 medium red onion, vertically sliced
• 1 tablespoon chopped fresh thyme
• 4 garlic cloves, chopped
• 2 1/2 cups cubed peeled sweet potato
• 2 1/2 cups cubed peeled red or Yukon gold potato
• 1/4 cup water
• 4 ounces Lacinato kale, stemmed and chopped (about 2 packed cups)
• 3 ounces fresh spinach (about 3 cups)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon white vinegar
• 4 large eggs
• 2 teaspoons hot sauce (optional)

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender and lightly browned. Add thyme and garlic, and cook 1 minute, stirring constantly. Add potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until potatoes are tender, stirring every 5 minutes. Stir in kale, spinach, salt, and pepper; cook, covered, 3 minutes or until greens wilt. Remove pan from heat; keep warm.
2. Add water to a large skillet, filling two-thirds full, and bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 1 1/4 cups hash on each of 4 plates, and top each serving with 1 poached egg. Drizzle each egg with 1/2 teaspoon hot sauce, if desired.
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olive oil, red onion, thyme, garlic, gold potato, water, lacinato kale, fresh spinach, salt, freshly ground black pepper, white vinegar, eggs, hot sauce

Taken from www.myrecipes.com/recipe/vegetable-greens-hash-egg (may not work)