Updated 05/06/2012 05:00 AM
Recipe: Turkey, Asparagus and Potato Hash with Poached Eggs
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1 pound baby potatoes preboiled and cut into 1/2-inch dice (see hints below)
1/2 cup diced onion (Vidalia or other sweet onion if you have it)
1 cup thinly sliced asparagus
1 Tbs fresh chopped thyme (optional)
1/2 pound ground turkey (or more if you want)
salt and pepper to taste
4 eggs for poaching
country toast as needed
Pre-cooked one pound of baby potatoes and then cut into 1/2-inch dice when they're cool enough to handle.
Add a splash of olive oil to a large nonstick saute pan and add about 1/2 cup finely diced Vidalia onion and cook that to soften.
Then add the potatoes, and a little more oil if you think it needs it, and cook those on medium high heat to brown the potatoes a bit.
At that point, add about 1 cup of thinly sliced asparagus and 1 Tbs fresh chopped thyme if you're using it, cook that along for a couple of minutes and then take those things out of the pan.
At some point you'll need to get a deep pot of water going for poaching the eggs and you want to add a little splash of white vinegar to that as well.
Then add another splash of oil to the saute pan, add the 1/2 pound ground turkey and break that up and cook it until it is cooked through, then add the potatoes back to the pan, heat everything up, season to taste and turn the heat off.
You'll want the poaching water to be gently simmering along and you'll want to crack your eggs into individual bowls and carefully and slowly add the eggs, one at a time, and poach them all together for exactly 4 minutes.
Use any kind of potato you have on hand, but if they're large, you'll want to dice them before cooking.