Ingredients

• ●2 Large potatoes (Russet or Yukon Gold), diced into 1/2 inch cubes
• ●4 Eggs
• ●1 Small yellow onion, diced
• ●2 tbsp Vegetable oil or butter
• ●to taste Salt and black pepper
• ●1 tbsp White vinegar (for poaching)
• ●1 tsp Dried thyme or rosemary

Instructions

1. 1Peel and dice the potatoes into small 1/2 inch cubes to ensure they cook quickly within the time limit. Dice the onion.
2. 2Heat the oil or butter in a large skillet over medium-high heat. Add the potatoes in a single layer. Cook for about 15 minutes, stirring occasionally, until they are golden brown and tender.
3. 3Add the diced onion and dried herbs to the skillet with the potatoes. Continue cooking for another 5 minutes until the onions are soft and translucent. Season generously with salt and pepper.
4. 4While the hash finishes, bring a medium pot of water to a gentle simmer. Add the vinegar.
5. 5Crack each egg into a small ramekin. Create a gentle whirlpool in the water and slide the eggs in one by one. Poach for 3-4 minutes until whites are set but yolks are runny.
6. 6Divide the crispy potato hash between two plates and top each portion with two poached eggs. Serve immediately.