Directions:
- Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes.
- Meanwhile, bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with the remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, 3 to 5 minutes.
- Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper.
- Photograph by Kang Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.34 Kcal (1178 kJ) | ||
| Calories from fat | 118.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.12g | 20% | |
|---|---|---|---|
| Cholesterol | 203.01mg | 68% | |
| Sodium | 450.51mg | 19% | |
| Potassium | 832.38mg | 18% | |
| Total Carbs | 22.96g | 8% | |
| Sugars | 3.1g | 12% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 18.44g | 37% | |
| Vitamin C | 13.1mg | 22% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.8mg | 15% | |
| Calcium | 76.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 100.26 Kcal (420 kJ) | ||
| Calories from fat | 42.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 20% | |
|---|---|---|---|
| Cholesterol | 72.35mg | 68% | |
| Sodium | 160.55mg | 19% | |
| Potassium | 296.64mg | 18% | |
| Total Carbs | 8.18g | 8% | |
| Sugars | 1.1g | 12% | |
| Dietary Fiber | 1.33g | 15% | |
| Protein | 6.57g | 37% | |
| Vitamin C | 4.7mg | 22% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 15% | |
| Calcium | 27.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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