Hash is one of my all time favorite breakfast foods! Using a cast iron pan is key, and letting it cook for a while so that the ingredients almost melt together and get crispy is also important. Top the hash with some runny poached eggs and you have the best breakfast ever (or dinner in my case tonight!) It is incredibly easy- you just have to have a little patience while it cooks down and does its thaang.

Ingredients: (makes about 2-3 servings)
2 large Yukon gold potatoes, cut into small cubes
1/4 teaspoon smoked paprika
2 garlic cloves, minced
1 yellow onion, diced
1 red bell pepper, diced
1 cup rainbow chard, chopped
6 oz sliced ham, chopped (I used Applegate organic ham)
Salt and pepper, to taste
Eggs, for poaching
1 teaspoon apple cider vinegar or white vinegar, for poaching eggs (optional)
Olive oil

Add some olive oil to a cast iron pan over medium heat. Add the potatoes, stirring every minute or so to avoid them sticking to the pan too much. Once they start browning a little, add the smoked paprika. In a separate pan, saute the garlic in some olive oil for about 30 seconds, then add the onions and cook until translucent. Next add the bell pepper, then salt and pepper to taste. Lower the heat and let the onion/pepper mixture cook down until the potatoes are ready. You want the potatoes to be fork tender with a little brown on them. I cooked my potatoes for about 15-20 minutes before adding the onion and pepper mixture. After you add the mixture to the potatoes, continue to cook down for another 5 minutes or so, then add the rainbow chard, followed by the ham. Continue to stir the hash every couple of minutes, and in between mixing push everything down with a wooden spoon so that the nice cast iron pan can do its job and brown everything. In my opinion, the more you cook it the better it gets. Just taste it as you go and turn off the heat when you think it has reached its hash potential!

When the hash is about done, get a pot of boiling water going. Time for perfect poached eggs! Add the apple cider or white vinegar to the boiling water, this will help keep the egg fluffy. Crack the egg into a small ramekin and have it ready to go. Take a spoon and swirl the water to create a little whirlpool, then gently pour the egg into the center. This will help the egg keep its shape. Cook for about 1 1/2-2 minutes then remove with a slotted spoon. I usually pull it out and gently feel the center of the egg to make sure it is as soft as I like it. I get my local eggs from my CSA and I swear they taste so better then supermarket eggs. They seem to be creamier or something, I love them. Anyway, plate the hash and top with the poached eggs!