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The Boston Globe

Food & dining

Recipe for sausage and potato hash with fried eggs

Serves 4

2 tablespoons butter
2 shallots, finely sliced
1 green bell pepper, finely chopped
6 sprigs fresh thyme, leaves chopped
4 potato halves stuffed with sausage, chopped into 1-inch pieces
Salt and black pepper, to taste
1 tablespoon vegetable oil
4 eggs
¼ cup smoky mayonnaise

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