|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|
|¼||cup 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.
3. Divide the hash among 4 plates and top each with an egg and a dollop of the smoky mayonnaise. Sydney Oland