Recipe for sausage and potato hash with fried eggs

Karoline Boehm Goodnick for The Boston Globe

Serves 4

2 tablespoons butter
2 shallots, finely sliced
1 green bell pepper, finely chopped
6 sprigs fresh thyme, leaves chopped
4 potato halves stuffed with sausage, chopped into 1-inch pieces
Salt and black pepper, to taste
1 tablespoon vegetable oil
4 eggs
¼ cup smoky mayonnaise

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1. In a large skillet over medium-high heat, melt the butter. Add the shallots, bell pepper, and thyme. Cook, stirring often, for 4 minutes. Add chopped potato and sausage mixture with salt and black pepper. Cook without stirring for 4 minutes. With a wide metal spatula, turn the mixture over in pieces and let the undersides brown for 4 minutes more. Keep warm.

2. Meanwhile, in a large nonstick skillet, heat the vegetable oil. When it is hot, crack the eggs into the pan. Cook over medium-high heat until the whites are set and the yolks are still runny.

3. Divide the hash among 4 plates and top each with an egg and a dollop of the smoky mayonnaise. Sydney Oland