I mentioned HERE that DFH and I had made a super tasty poached egg hash the other weekend and I wanted to share the recipe. We had received an egg poacher for our wedding, but it had been at my parents house with a number of our other weddings gifts until last month so we finally were able to use it. I forgot how good poached eggs taste.
We started out using THIS Sandra Lee Farm House Hash and Poached Egg Recipe as a template, and then as usual modified the recipe.
- 1 tablespoon EVOO
- 1/2 medium yellow onion, diced
- 2 large potatoes, small diced
- 3 pieces of turkey bacon
- 1 teaspoon paprika
- 1 teaspoon chopped garlic
- 1/2 teaspoon red pepper flakes
- Salt and pepper
- 1 teaspoon white vinegar
- 4 eggs
- 3 tablespoons of mayonnaise
- 1 tablespoon Dijon mustard
- pinch of cayenne peper
- a pinch of salt and pepper
- 1/4 teaspoon lemon juice
Directions:Heat the olive oil in a large skillet over medium heat. Add onions, potatoes, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes are soft and cooked through. Add the bacon cut into small pieces. ( We precooked it in the microwave to save time).
In a small bowl mix together the hollandaise ingredients ( mayo, mustard, cayenne, salt, pepper, and lemon juice). Add the hollandaise to the hash and stir until completely mixed in with the potatoes, onions, and bacon.
Using an egg poacher, poach the eggs until the whites are firm if you want a runny center, about 3 to 5 minutes.
Divide the hash among 2 plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.