Tri-Colored Medley Potato Hash with Poached Eggs
Chef's Tip Optional: drizzle with Hollandaise sauce or lemon butter.
- 1/2 lb. Alexia® Tri-Colored Medley (Item #AX508), baked or fried
- 1/2 Tbsp. unsalted butter
- 1/2 Tbsp. olive oil
- 1/2 cup sliced yellow onion
- 1 tsp. garlic, minced
- 1/4 tsp. chopped fresh thyme
- 6 poached eggs
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.