*  Exported from  MasterCook  *

                 Roasted Vegetable Hash with Poached Eggs

Recipe By     : Cooking with Caprial
Serving Size  : 6    Preparation Time :0:00
Categories    : Eggs                             Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tablespoon    olive oil
   4                    potatoes -- diced
   1                    sweet potato -- diced
   1                    onion -- diced
   3      cloves        garlic -- chopped
   2                    zucchini -- diced
   1                    yellow squash -- diced
   2                    tomatoes -- seeded and diced
   2      dashes        Worcestershire sauce
   2      Tablespoons   cayenne sauce
     1/4  cup           fresh basil -- chopped
                        Salt and pepper -- to taste
                                	
   6      cups          water
   1      Tablespoon    white wine vinegar
  12                    eggs

For the hash, heat olive oil in a very large sauté pan until very hot. Add
potatoes and sweet potatoes and cook until well browned, 4 to 5 minutes.
Add onion and garlic and sauté until you can smell the aroma. Add zucchini
and yellow squash and sauté until crisp-tender, 3 to 4 minutes. Add
tomatoes and toss with the vegetables. Season the mixture with
Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.
Keep warm while poaching the eggs. 

To poach the eggs, heat water and vinegar until simmering in a large sauté
pan with sides. Break the eggs into a cup and gently add them into the
water. Poach for 4 to 5 minutes, or until yolk is nearly cooked. Remove
eggs from pan with a slotted spoon to drain the liquid. 

Divide the hash among 6 plates, then top each serving with 2 poached eggs.
Serve warm, with hot sauce on the side. 

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Notes from Caprial:  You can make the hash the night before and heat it up
in the morning while poaching the eggs.  Have hot sauce on hand to serve as
an accompaniment.