Recipe

Sunday-night Vegetable Hash Recipe

	Chihuahua / All my dishes 6 months, 3 weeks ago I found this recipe ten years ago in Good Housekeeping Magazine. The poached eggs complete the meal. Makes a nice presentation. Satisfying. Prep:15m Cook:30m Servings:4	Chihuahua
	beans potatoes brunch

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Ingredients

1 1/2 pounds all-purpose Potatoes (about 4 medium), peeled and cut into 1/2-inch cubes

6 slices Bacon, cut into 1-inch pieces

1 large Red Pepper, cut into 1/2-inch pieces

1 15 1/2 to 19 oz. can Black Beans, rinsed and drained

4 large eggs

Salt

Directions

In 3-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 4 minutes or until potatoes are almost tender. Drain well.

In non-stick 12-inch skillet, cook bacon, red pepper, potatoes and 1/4 tsp. salt over medium-high heat until vegetables are tender and browned, about 15 minutes, stirring occasionally.

Stir in black beans; heat through.

In non-stick 10-inch skillet, heat 1 1/2-inches of water to boilling over high heat. Reduce heat to medium-low. One a time, break eggs into custard cup, then, holding cup close to water's surface slip each egg into simmering water. Cook eggs 3 to 5 minutes until desired doneness. When done, carefully remove eggs from water with a slotted spoon. Drain each egg (still held in spoon) on paper towels.

Serve poached eggs on top of vegetable hash.

Sprinkle eggs with salt and pepper if desired.

Goes perfectly with thick slices of country-style bread.

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