Farmhouse Hash With Pot-Poached Eggs

Ingredients

• 4 servings pepper black freshly ground
• 1 tablespoon canola oil 
• 1  carrots diced
• 2 stalks celery diced
• 4 large eggs 
• 1 teaspoon garlic chopped
• 0.5 pound sausage sweet italian
• 4 servings kosher salt 
• 0.5 medium onion diced
• 1 teaspoon paprika 
• 0.5 teaspoon pepper flakes red
• 2 large red-skinned potatoes diced
• 1 teaspoon vinegar white

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Heat the canola oil in a large skillet over medium heat.
2. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt.
3. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
4. Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
5. Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
6. Photograph by Kang Kim