Poached Egg & Hash

One of my all-time favorite things to make is brunch. Cooking a perfectly cooked poached egg is as satisfying as making a perfectly decadent pan of risotto. I was skeptical of canned hash at first, but it did not disappoint!

Ingredients:

• 1 T Countryside Creamery Sweet Cream Butter, Salted

• 1/2 C Hormel Corned Beef Hash, Homestyle

• 1 Freshire Farms zucchini, thinly sliced

• 2 T Tuscan Garden White Vinegar

• 1 Goldhen, Grade A Large Egg, cracked into a small bowl

• salt

• pepper
  

Recipe:

1. Simmer a shallow pot of water with the vinegar.

2. Meanwhile, melt butter in a pan and fry the hash until very crispy on both sides.

3. When the hash is almost ready, use a spatula to scoot it to one side of the skillet and add thinly sliced zucchini to the pan. Season with salt and pepper.

4. Use a slotted spoon to carefully stir the simmering water and gently add the egg.

5. Allow egg to poach over low heat until the white is not jiggly.

6. Remove the egg from the water and lightly pat dry with paper towel.

7. Place egg on top of hash and zucchini and season with salt and pepper.