Source: Chef Barrae

Make breakfast one of your most important meals with this version of ham hash and eggs made with red bell peppers, turnips, and fresh thyme.

Servings

1 tbsp chopped parsley
1 tbsp unsalted butter
1 tsp olive oil
0.5 cup fresh chopped onion
0.5 cup chopped red bell peppers
1 cup Greens, turnip, chopped, fresh , finely diced
1 medium garlic cloves , minced
1.33 cup roasted lean ham, diced
1 tsp fresh thyme
1 tsp paprika
1 pinch salt and pepper , to taste
4 Eggs, poached, large
1 tsp Vinegar, distilled, white , for poaching

1 Melt the butter with the olive oil in a large saute pan over medium-high heat. Add the onion, red bell pepper, and turnip. Saute for about 3 to 5 minutes, stirring occasionally.
2 Reduce heat and add the garlic, ham, thyme, and paprika. Season with salt and pepper, if desired, but remember the ham is salty. Stir to blend.
3 Cook slowly over low heat in a flat layer and stir after about 5 minutes. Repeat this process of stirring and then flattening layer to cook until hash is crispy and carmelized. Add the parsley at the last minute.
4 To prepare poached eggs, fill a large saute pan about halfway with water. Add the vinegar to the water. This keeps the egg white from spreading. Bring to a simmer and reduce heat to very low.
5 Break eggs, one at a time, into a small bowl and gently slide into the barely simmering water. Cook until desired doneness of eggs.
6 Carefully remove with a slotted spoon and dry on a clean kitchen towel. Serve over Ham Hash.