Poached Eggs with Vegetable Hash

1. 1

   Peel the turnip, potato, and onion and cut into 1/4-inch cubes.

2. 2

   Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/4-inch pieces.

3. 3

   Place the oil in a large nonstick skillet over medium heat and add the turnip, potato, onion, and bell pepper.

4. 4

   Cook, stirring occasionally, for 12 to 15 minutes, or until soft.

5. 5

   Add the corn and cook for 10 minutes, or until the potatoes are golden brown.

6. 6

   Season with salt and pepper.

7. 7

   Spray a saucepan with cooking spray and fill it halfway with water.

8. 8

   Add the vinegar to the pan and bring to a boil, then lower the heat to medium-low.

9. 9

   Carefully crack the eggs directly into the water, being sure not to break the yolks, and cook for 4 to 5 minutes, or until the whites are cooked but the yolk is still soft.

10. 10

    Place some of the hash on each of 4 plates and top with 2 poached eggs.

11. 11

    Why the cooking spray and vinegar?

12. 12

    If youve ever made poached eggs, you know they leave a thin layer of a cementlike substance around the pan thats almost impossible to get off.

13. 13

    Spraying the pan with cooking spray before adding the water completely eliminates that problem.

14. 14

    And adding the vinegar to the water helps the egg white hold together by making the outer layer congeal faster.

* Per serving · 4 servings · Values may vary.