Canadian Bacon Hash with Poached Eggs
Canadian bacon makes for a lean and flavorful hash. To save time in the morning, boil the potatoes the night before. If poaching eggs seems too complicated, you can top the hash with fried eggs.
Ingredients
- 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
Directions
Place the potatoes in a saucepan and add cold water to cover. Cover the pan and bring to a boil over high heat. Uncover and cook until the potatoes are just tender when pierced, about 20 minutes. Drain the potatoes and let cool. Peel and cut into 1-inch pieces; set aside.
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.
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.
Serves 4.