Ruby Jean'S Hash From 'True Blood'

• 2 tablespoons vegetable oil
• 2 cups diced cooked potatoes
• 1/4 cup chopped yellow onion
• 1/4 cup chopped green bell pepper
• 1 cup chopped andouille sausage
• Salt
• Cayenne pepper
• 1/2 teaspoon white distilled vinegar
• 4 large eggs
• 2 tablespoons chopped green onion (green part only)

1. Heat the vegetable oil in a large, heavy skillet, preferably cast iron, over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, bell pepper, and andouille. Season with salt and cayenne and cook, stirring, for 5 to 6 minutes or until the vegetables are just softened. Remove from the heat.
2. Fill a medium saucepan with 3 inches of water, add the vinegar, and bring to a boil. Reduce the heat so the water simmers gently. Crack an egg into a cup or small bowl, and gently slide the egg into the water. Repeat the process with the remaining eggs, keeping the water at a gentle simmer. Poach for 3 to 5 minutes, depending on the firmness desired. You can test
3. the doneness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.
4. Spoon equal amounts of the hash onto four plates. With a slotted spoon, transfer a poached egg to each serving of hash. Garnish with the green onion and serve immediately.

vegetable oil, potatoes, yellow onion, green bell pepper, andouille sausage, salt, cayenne pepper, white distilled vinegar, eggs, green onion

Taken from www.seriouseats.com/recipes/2012/11/ruby-jeans-hash-from-true-blood-recipe.html (may not work)