You can now read 10 articles in a month for free on BostonGlobe.com. Read as much as you want anywhere and anytime for just 99¢.

The Boston Globe

Food & dining

  

Recipe for sausage and potato hash with fried eggs

Sausage and potato hash with fried eggs.

Karoline Boehm Goodnick for The Boston Globe

Sausage and potato hash with fried eggs.

Serves 4

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

1. In a large skillet over medium-high heat, melt the butter. Add the shallots, bell pepper, and thyme. Cook, stirring often, for 4 minutes. Add chopped potato and sausage mixture with salt and black pepper. Cook without stirring for 4 minutes. With a wide metal spatula, turn the mixture over in pieces and let the undersides brown for 4 minutes more. Keep warm.

2. Meanwhile, in a large nonstick skillet, heat the vegetable oil. When it is hot, crack the eggs into the pan. Cook over medium-high heat until the whites are set and the yolks are still runny.

Continue reading below

3. Divide the hash among 4 plates and top each with an egg and a dollop of the smoky mayonnaise. Sydney Oland

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week