| Level: | Easy |
| Total: | 25 min |
| Prep: | 5 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
- Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
Nutrition Facts
| Calories | 338 calorie |
| Total Fat | 14 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 203 milligrams |
| Sodium | 575 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 4 grams |
| Protein | 19 grams |
| Sugar | 4 grams |
Reviews
Absolutely delicious! We aren’t into a lot of spice so we left out the red pepper flakes. It was a HUGE hit at our Mother’s Day brunch. We have decided we will also add it to our Christmas breakfast.
Tasty
Very tasty. I will definitely do this dish again, every 1 in my household fell in love with it…
this was very tasty. I’ll definitely make this again
This came out quite nicely. I do feel that the celery detracted from the overall flavor.