Chef's Tip Optional: drizzle with Hollandaise sauce or lemon butter.
To a medium hot saute pan, add olive oil and butter. When melted and foamy, add sliced onions and cook until soft and slightly caramelized, about 3 minutes. Add garlic and saute for 30 seconds. Add cooked potato medley and fresh thyme and cook 1 minute. Season with salt and papper. Remove from heat and portion into 3 individual serving dishes. Place fresh poached eggs on top and serve.