BONNIE'S POTATO HASH

Steps:

• 1. Early in the day prepare the medium sized red potatoes by scrubbing them and chop into a 1/2 inch dice.
• 2. Add water up to about 1/2 inch above the potatoes, and add 1 tablespoon of chicken Better Than Bouillon and stir. Over high heat, bring the water to a boil, lower the heat to a simmer and cook potatoes for 12 to 15 minutes, (Don't cover!)check for tenderness, and stop cooking when they are done. Drain the potatoes.
• 3. Spread the potatoes on paper towels to dry out.
• 4. Chop the onion and bell pepper into a 1/2 inch dice.
• 5. Saute the onion and bell pepper in an electric skillet with 1 tablespoon of the olive oil. Cook, turning several times until tender. Remove from the pan into a large mixing bowl.
• 6. Add the cream to the mixing bowl. Add the seasonings, and gently mix until well combined. Add the cooked, dried potatoes. Gently stir.
• 7. Turn a large electric skillet on to 325 and add the 2 tablespoons olive oil. You may want to adjust the heat up or down depending on how hot your skillet gets. When the skillet is hot, not smoking, add the potatoes in one layer in the electric skillet. Lightly brown on the bottom and turn several times until golden brown.
• 8. Cook's Tip: The cooking method is why this hash is so delicious. The addition of cream allows the potatoes to remain soft, but yet still brown. Be sure not to skip the step of boiling the potatoes first and then drying them on paper towels. You may use a large nonstick skillet, but you may have to fry the hash in more than one batch. I use a large electric skillet which works great for this dish.
• 9. OPTIONAL MEAT ADDITIONS: You can add 2 cups of cooked chopped, beef, turkey, chicken, ham, or pork to this recipe. Just add it when you mix the potatoes and cream together. This is delicious with just a salad.
• 10. Here is how it looks with a side of bacon, sliced tomatoes and two perfectly poached eggs!
• 11. HOW I POACH EGGS Grease the top inside rim of a large sauce pan with a little olive oil to prevent a boil over, add water 3/4 full and bring to to a rolling boil. Crack your eggs into the water, and lower the heat to medium high where the water is still boiling. You will see a lot of foam, just ignore that.
• 12. The eggs will be on the bottom of the pan, but as they cook, they will start to float. When that happens, take a slotted spoon and gently lift one up and press the center lightly with your finger to test how done it is. If it is done to your liking, remove from pan and set the spoon on a folded paper towel and let it drain before placing the poached egg on the hash.
• 13. This is a perfectly poached egg.