Canadian Bacon Hash with Poached Eggs
- 3 red potatoes, about 1 lb. total
- 2 Tbs. unsalted butter
- 2 Tbs. vegetable oil
- 1/2 lb. sliced Canadian bacon, cut into 1-inch pieces
- 4 green onions, including tender green portions, thinly sliced
- 3 celery stalks, thinly sliced
- 1 red or green bell pepper, seeded and diced
- 1/2 tsp. dried thyme
- Salt and freshly ground pepper, to taste
- Vinegar as needed
- 4 eggs
In a large fry pan over medium-high heat, melt the butter in the oil. Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes. Add the green onions, celery, bell pepper and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes. Add the potatoes and cook, stirring often, until the potatoes are heated through, about 4 minutes (longer if potatoes were refrigerated). Season with salt and pepper.
Meanwhile, fill a sauté pan three-fourths full of water; add several drops of vinegar and bring to a boil. Reduce the heat to a bare simmer. 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 to 6 minutes, depending on your taste. Spoon the hash onto individual plates and top each serving with a poached egg.