6 large red potatoes boiled until medium tender
1/2 green pepper diced
1/2 onion diced
1/2 log of Bob Evan's sausage tube with sage
salt and pepper
PAM
Olive oil
Remove the eyes from the potatoes but leave skin intact. Boil potatoes in a medium sized pot with water covering the whole potatoes. This can even be done the day before. Boil for 25 minutes or until they are medium fork tender. The potatoes should be cooked through but still hold their firmness. Drain off water and let them cool. Dice into bite sized cubes.
In a large frying pan spray with PAM and add the sausage, breaking up with a spoon, and fry til brown. Remove from pan and add about a TBSP of olive oil and the veggies. Season with salt and pepper.
Cook until the onions are translucent. Remove from pan and add another TBSP of olive oil and the potatoes. I cover them with a lid and let go for a few minutes. Remove the lid and add salt and pepper. Flip the potatoes. You are looking for them to get golden brown. Repeat the process a few more times adding salt along the way. Once crispy add the onion, sausage, and green pepper back into the mix. Bring up to temperature. Serve with poached eggs or eggs of your choice.
1 TBSP vinegar
6-8 cups of water
A frying pan with high edges
a tea cup
4-6 eggs
Add water and vinegar to the pan. The sides should be high but low enough where you can see inside. Turn heat on low. Look for bubbles in the pan rising to the top. The water should not be boiling. Add the egg to the tea cup. Slowly drop the egg into the water. Do not touch the egg for a few minutes. (Otherwise the egg will make the water murky) When you begin to see the whites turn white use a slotted spoon to turn the egg over in the water. I like my egg a little more solid so I let it cook for about 3-5 minutes when flipped. Use a slotted spoon to remove the eggs one by one to a paper towel. Use the slotted spoon again to move the egg to a plate. Serve over hash.
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