Ruby Jean's Hash from 'True Blood

Ingredients

• 1 cup andouille sausage chopped
• 4 servings ground pepper 
• 4 large eggs 
• 0.3 cup bell pepper green chopped
• 2 tablespoons spring onion chopped (green part only)
• 2 cups potatoes diced cooked
• 4 servings salt 
• 2 tablespoons vegetable oil 
• 0.5 teaspoon vinegar white
• 0.3 cup onion yellow chopped

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. Heat the vegetable oil in a large, heavy skillet, preferably cast iron, over medium heat.
2. Add the potatoes and cook, stirring occasionally, until lightly browned, about 2 minutes.
3. Add the onion, bell pepper, and andouille. Season with salt and cayenne and cook, stirring, for 5 to 6 minutes or until the vegetables are just softened.
4. Remove from the heat.
5. Fill a medium saucepan with 3 inches of water, add the vinegar, and bring to a boil. Reduce the heat so the water simmers gently. Crack an egg into a cup or small bowl, and gently slide the egg into the water. Repeat the process with the remaining eggs, keeping the water at a gentle simmer. Poach for 3 to 5 minutes, depending on the firmness desired. You can test the doneness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.
6. Spoon equal amounts of the hash onto four plates. With a slotted spoon, transfer a poached egg to each serving of hash.
7. Garnish with the green onion and serve immediately.