Poached Eggs with Asparagus over Hash Browns


Here's a new recipe I served my family one morning for breakfast. I anticipated frowns and complaints but was pleasantly surprised when each said they loved the combination! I hope you'll enjoy it too. I think it would make an excellent evening meal.

Hash Browns
1/4 cup canola oil
2 large Yukon Gold potatoes (shredded, rinsed in water, and drained)
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 cup cooked ham, diced
1 teaspoon salt
1 teaspoon pepper

Asparagus and Eggs
1 pound fresh asparagus, trimmed
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 poached eggs

Heat large skillet with oil and spread hash browns to cover bottom. Add chopped onion, pepper, and ham. Sprinkle with salt and pepper. Allow to cook on high heat for several minutes and then turn to cook the other side, adding additional oil if necessary. Lower heat and continue cooking until hash browns are crusty brown.

Meanwhile, place a wet paper towel on a plate with a row of asparagus on top. Cover with another wet paper towel and microwave on high for 3 minutes. Sprinkle additional water on top towel, and cook another 2-3 minutes until asparagus is tender. Sprinkle with salt, garlic powder, and pepper.

While asparagus is cooking, poach 4 large eggs in a saucepan with lightly boiling water for 4-6 minutes, until egg whites are firm, but yolk is still soft. To serve, layer 5-6 asparagus spears over hash browns and top with an egg.
 *If not using fresh eggs, I've found it works best to add 1 tablespoon of vinegar to the boiling water. I also spray my saucepan with a light cooking spray before adding water to make pan clean-up easier.
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