- 2 Tablespoons oil (such as Napa Valley Naturals Avocado Oil)
- 2 Idaho potatoes, washed and diced
- 1 medium onion, peeled and diced
- 1 red bell pepper, stem and seeds removed and diced
- 1 Tablespoon unsalted butter
- 2 cups chopped leftover Mom’s Meatloaf (see recipe here)
- 1 teaspoon salt
- Pepper to taste
- 4 eggs
- 1 Tablespoon vinegar
- Stonewall Kitchen Sriracha Aioli
- Heat a large cast iron, or heavy bottomed skillet over medium-high heat. Add oil and swirl to cover pan. Add diced potatoes and sauté until slightly browned, about 5 minutes.
- Reduce heat to medium and add peppers and onions. While stirring occasionally, sauté for an additional 15 minutes, or until potatoes are fork tender.
- Add butter to mixture and stir until melted. Add chopped meatloaf, salt and pepper and sauté for an additional 5 minutes to allow meatloaf to brown slightly. Turn off heat and allow the hash to cool slightly in pan.
- While the hash is cooling, boil water in a medium sauce pan. Crack egg, one at a time, into a small bowl. When the water has come to a slow boil/simmer add vinegar and swirl the water, creating a gentle whirl pool effect. Carefully drop the egg into the center of the whirlpool and allow egg to poach until desired doneness. Gently remove and continue with remaining eggs.
- Serve eggs on top of meatloaf hash with a spoonful of Sriracha Aioli on the side.