Recipe for sausage and potato hash with fried eggs
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Serves 4
| 2 | tablespoons butter |
| 2 | shallots, finely sliced |
| 1 | green bell pepper, finely chopped |
| 6 | sprigs fresh thyme, leaves chopped |
| 4 | potato halves stuffed with sausage, chopped into 1-inch pieces |
| Salt and black pepper, to taste | |
| 1 | tablespoon vegetable oil |
| 4 | eggs |
| ¼ | cup smoky mayonnaise |
1. In a large skillet over medium-high heat, melt the butter. Add the shallots, bell pepper, and thyme. Cook, stirring often, for 4 minutes. Add chopped potato and sausage mixture with salt and black pepper. Cook without stirring for 4 minutes. With a wide metal spatula, turn the mixture over in pieces and let the undersides brown for 4 minutes more. Keep warm.
2. Meanwhile, in a large nonstick skillet, heat the vegetable oil. When it is hot, crack the eggs into the pan. Cook over medium-high heat until the whites are set and the yolks are still runny.
3. Divide the hash among 4 plates and top each with an egg and a dollop of the smoky mayonnaise. Sydney Oland
© Copyright 2013 Globe Newspaper Company.
