canadian bacon hash with poached eggs

How To Make canadian bacon hash with poached eggs

• 1

  Place the potatoes in a pot and add cold water to cover. Cover pot and bring to a boil over high heat.
• 2

  Once boiling uncover and cook until the potatoes are just tender when pierced, about 20 minutes. Drain the potatoes and let cool (or refrigerate overnight).
• 3

  Peel and cut into 1-inch pieces; set aside. In a large frying pan over med-high heat, melt the butter in the oil.
• 4

  Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes.
• 5

  Add the green onions, celery, bell pepper, and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes.
• 6

  Add the potatoes and cook, stirring often, until potatoes are heated through, about 4 minutes (longer if potatoes are refrigerated). Season to taste with salt and pepper.
• 7

  Meanwhile, fill a saute pan 3/4 full of water; add several drops of vinegar and bring to a boil. Decrease the heat to a bare simmer.
• 8

  Crack each egg into a small bowl or cup, then slide carefully into the simmering water. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4-6 minutes, depending on your taste.
• 9

  Spoon the hash onto individual plates and top each serving with a poached egg. Sprinkle with parsley.
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