1. Place the potatoes in a saucepan and add cold water to cover. 2. Cover and bring to a boil over high heat. 3. Uncover and cook until the potatoes are just tender when pierced, about 20 minutes. 4. Drain the potatoes and let cool (or refrigerate overnight). 5. Peel and cut into 1-inch pieces; set aside. 6. In a large frying pan over med-high heat, melt the butter in the oil. 7. Add the Canadian bacon and cook, stirring often, until the bacon begins to sizzle and is lightly browned, about 5 minutes. 8. Add the green onions, celery, bell pepper, and thyme and continue to cook, stirring often, until the vegetables have softened, about 4 minutes. 9. Add the potatoes and cook, stirring often, until potatoes are heated through, about 4 minutes (longer if potatoes are refrigerated). 10. Season to taste with salt and pepper. 11. Meanwhile, fill a saute pan 3/4 full of water; add several drops of vinegar and bring to a boil. 12. Decrease the heat to a bare simmer. 13. Crack each egg into a small bowl or cup, then slide carefully into the simmering water. 14. Cover and poach the eggs until the whites are firm and the yolk sacs have thin veils of white, 4-6 minutes, depending on your taste. 15. Spoon the hash onto individual plates and top each serving with a poached egg. 16. Sprinkle with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
