Turkey hash

INGREDIENTS

5 slices bacon, finely chopped

1 yellow onion, chopped

1 red bell pepper, chopped

1 lb (450 g) white potatoes, peeled, cut into 1/2-inch cubes

1-1/2 tsp kosher salt

Freshly ground pepper

1-1/2 tbsp all-purpose flour

1/2 cup milk

1 tbsp chopped flat-leaf parsley

4 cups cooked turkey, cut into 1/2-inch dice

1 tbsp white vinegar

6 large eggs

DIRECTIONS

In medium, non-stick skillet, cook bacon over medium heat until crisp, about 5 minutes. Discard oil if desired. Add onion and bell pepper. Cook, stirring, 4 minutes to soften. Add potatoes. Cook, stirring, 10 minutes or until potatoes begin to soften and brown. Season with salt and pepper. Stir in flour; cook 1 minute. Add milk, parsley and turkey. Cook, stirring often, until mixture thickens and potatoes are crisp, about 10 to 15 minutes. Let stand at least 5 minutes.

Meanwhile, bring large, shallow saucepan of salted water to gentle simmer over medium to medium-low heat. Add vinegar. Crack each egg into small bowl, then gently slide into simmering water. Cook 3 minutes for runny yolks. Carefully remove using slotted spoon; pat dry with paper towel.

Divide hash over 6 plates. Top each with poached egg.

Makes 6 servings.

Adapted from Kitchen Sense: More Than 600 Recipes to Make You a Great Home Cook (2006) by Mitchell Davis.