Breakfast Hash with Poached Eggs

By tschnet1

Ingredients

• 2 sweet potatoes, peeled and diced
• 6 shallots, thinly sliced
• 2 zucchini, diced
• sea salt
• freshly ground pepper
• olive oil, butter, coconut oil or ghee
• chives (for garnish)
• 2 eggs (or more, but poach 2 at a time)
• sea salt
• pepper
• distilled white vinegar

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from theorganickitchen.org

Preparation

Step 1

Place cast iron pan on medium heat. Heat enough butter, ghee, coconut oil or olive to generously cover the bottom of the pan. When hot, add shallots and sweet potatoes. Cook, stirring frequently for about 12 minutes, till sweet potatoes are soft and shallots are browned. Turn heat up to med/high and add zucchini. Cook for five minutes stirring frequently, till zucchini browns. Sprinkle with salt and pepper. Serve with poached eggs and garnish with chives.

Instructions

Instructions
Fill a small pot with a couple of inches of water,add 1 T distilled white vinegar.
Bring to a rolling boil.
Use a large spoon to stir the water till you have a very good vortex going then gently pour the eggs right in the center of the vortex.
Poach eggs 2-3 minutes for runny, 3½ minutes for slightly runny, 4-5 minutes for cooked through (but why would anyone do that?)
Remove from water with a slotted spoon or fish spatula and place eggs on paper towels to absorb extra water. You can use the same water to poach more eggs.
Gently turn eggs over.
Sprinkle with sea salt and pepper. Serve