Poached Eggs and Hash

• 1 1/2 lbs unpeeled potatoes,
  diced into 1/4″ cubes
• 8 oz turkey sausage meat
• 2 Tbsp olive oil
• 2 Tbsp red onion, minced
• 1/2 bell pepper, diced
• 2 scallions, thinly sliced
• 1 Tbsp parsley, minced
• 1/4 cup Asiago cheese
• 2 Tbsp white vinegar
• 4 eggs

1. Place potatoes in a saucepan and cover with cold water. Bring to a boil over high
   heat. Reduce heat to low and simmer for 5 minutes. Drain and reserve.
2. In a large skillet, brown sausage over medium heat, stirring with a wooden spoon
   to break up. Transfer sausage to a plate lined with paper towels and set aside.
3. Drain skillet and add oil. Add onions, peppers, and scallions. Saute’ until onions are
   translucent, about 4 minutes. Add potatoes and gently stir to mix. Cover and cook
   for 5 minutes without stirring until potatoes form a nice golden crust.
4. Stir in parsley and salt and pepper to taste. Cover and cook an additional 5 minutes.
   Remove lid and stir in sausage. Continue cooking if necessary, until the potatoes are
   fork tender. Sprinkle with Asiago.
5. In a large pot, combine vinegar with two quarts of water and bring to a rolling boil.
   Reduce heat to a bare simmer. Crack an egg and, holding the shell close to the surface
   of the simmering water, slide it into the pot. Working quickly, repeat with remaining
   eggs. poach for 2 minutes.
6. Remove each egg with a slotted spoon and drain on a towel. Serve over hash.

Makes 4 servings. Per serving: 370 cal,
20 g fat (3.5 g sat fat), 28 g carbs, 3 g fiber,
500 mg sodium, 20 g protein

Written by: Katie Lee

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