2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)
In a skillet, heat the oil over medium-high heat. Add the potatoes, broccoli, bell pepper, onion, salt, and black pepper. Cook for 8 to 10 minutes, or until the potatoes start to brown, stirring occasionally.
Add the mushrooms and cook for 4 to 5 minutes, or until tender.
Spoon the hash onto plates and top with the poached eggs.
To poach means simply to cook food gently in a liquid that’s lightly boiling. Typically, plain water with a bit of white vinegar (to keep the
egg whites together) is used to poach eggs.
Here’s how easy it is to make poached eggs:
In a saucepan, bring 1 to 3 inches of water to a boil. Reduce the heat enough to keep the water simmering gently.
Break an egg into a custard cup or bowl. Holding the dish close to the water’s surface, slip the egg into the water; repeat with additional eggs, one at a time.
Cook the eggs for 3 to 5 minutes, until the whites are completely set and the yolks begin to thicken, but are not hard.
Using a slotted spoon, remove and drain the eggs.