Farmhouse Hash with Eggs

Print Recipe
Farmhouse Hash with Eggs
Makes 4 servings
Servings
Ingredients
  • 1/2 pound sweet Italian sausage casings removed if links
  • 1/2 medium yellow onion diced
  • 1 pound small red potatoes diced
  • 1 carrot diced
  • 2 ribs celery diced
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • Kosher salt and pepper
  • 1 tablespoon distilled white vinegar
  • 4 eggs
  • 2 tablespoons chopped parsley
Servings
Ingredients
  • 1/2 pound sweet Italian sausage casings removed if links
  • 1/2 medium yellow onion diced
  • 1 pound small red potatoes diced
  • 1 carrot diced
  • 2 ribs celery diced
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • Kosher salt and pepper
  • 1 tablespoon distilled white vinegar
  • 4 eggs
  • 2 tablespoons chopped parsley
Instructions
  1. In a cast-iron skillet, brown sausage over medium heat. Remove with slotted spoon and drain on a paper towel. Add onion, potatoes, carrot, celery, garlic, pepper flakes, and paprika; season with salt and pepper. Cook over medium heat for 12 minutes, stirring frequently, until vegetables are tender. Stir in sausage.
  2. Bring a pot of water to a simmer. Add vinegar and 1 teaspoon salt. Crack an egg into a ladle and slide it into simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, corral the white of each egg around its yolk. Poach eggs 3 to 5 minutes, until whites are firm or to desired degree of doneness.
  3. Scoop hash onto 4 plates. Top each serving with an egg and garnish with fresh parsley.

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