1 1/4 lbs unpeeled potatoes, cut into 1/4" dice
8 oz turkey sausage meat
2 Tbsp olive oil
2 Tbsp red onion, minced
1/2 red bell pepper, diced
2 scallions, thinly sliced
1 Tbsp parsley, minced
1/4 c grated Asiago cheese
2 Tbsp white vinegar
4 eggs
1. Place potatoes in a saucepan and cover with cold water. Bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes. Drain and reserve.
2. In a large skillet, brown sausage over medium heat, stirring with a wooden spoon to break up. Transfer sausage to a plate lined with paper towels and set aside.
3. Drain skillet and add oil. Add onions, peppers, and scallions. Saute about 4 minutes, until onions are translucent. Add potatoes and gently stir to mix. Cover and cook for 5 minutes without stirring until potatoes form a nice golden crust.
4. Stir in parsley and salt and pepper to taste. Cover and cook an additional 5 minutes. Remove lid and stir in sausage. Continue cooking, if necessary, until potatoes are fork tender. Sprinkle with Asiago.
5. In a large pot, combine vinegar with two quarts of water and bring to a rolling boil. Reduce heat to a bare simmer. Crack an egg and, holding the shell close to the surface of the simmering water, slide it into the pot. Working quickly, repeat with remaining eggs. Poach for 2 minutes.
6. Remove each egg with a slotted spoon and drain on a towel. Serve over hash.
Makes 4 servings. Per serving: 370 cal, 20 g fat (3.5 g sat fat), 28 g carbs, 3 g fiber, 500 mg sodium, 20 g protein
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