Recipe for sausage and potato hash with fried eggs
Serves 4
2tablespoons butter2shallots, finely sliced1green bell pepper, finely chopped6sprigs fresh thyme, leaves chopped4potato halves stuffed with sausage, chopped into 1-inch piecesSalt and black pepper, to taste1tablespoon vegetable oil4eggs¼cup 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
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