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1
Peel the turnip, potato, and onion and cut into 1/4-inch cubes.
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2
Cut the bell pepper in half, remove the seeds and membranes, and cut into 1/4-inch pieces.
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3
Place the oil in a large nonstick skillet over medium heat and add the turnip, potato, onion, and bell pepper.
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4
Cook, stirring occasionally, for 12 to 15 minutes, or until soft.
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5
Add the corn and cook for 10 minutes, or until the potatoes are golden brown.
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6
Season with salt and pepper.
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7
Spray a saucepan with cooking spray and fill it halfway with water.
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8
Add the vinegar to the pan and bring to a boil, then lower the heat to medium-low.
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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.
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10
Place some of the hash on each of 4 plates and top with 2 poached eggs.
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11
Why the cooking spray and vinegar?
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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.
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13
Spraying the pan with cooking spray before adding the water completely eliminates that problem.
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14
And adding the vinegar to the water helps the egg white hold together by making the outer layer congeal faster.
