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Garden Vegetable Hash

2 tablespoons olive oil
4 cups frozen cubed hash brown potatoes
2 cups chopped fresh broccoli florets
1 medium-sized red bell pepper, chopped
1 medium-sized onion, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh mushrooms
8 eggs, poached (see Poaching Pointers, below)

In a skillet, heat the oil over medium-high heat.
Add the potatoes, broccoli, bell pepper, onion,
salt, and black pepper. Cook for 8 to 10 minutes,
or until the potatoes start to brown, stirring
occasionally.

Add the mushrooms and cook for 4 to 5 minutes,
or until tender.

Spoon the hash onto plates and top with the poached eggs.

POACHING POINTERS: To poach means simply to cook
food gently in a liquid that's lightly boiling.

Usually, plain water with a bit of white vinegar
is used to poach eggs.

Here's how easy it is to make poached eggs:

In a saucepan, bring 1 to 3 inches of water
to a boil. Reduce the heat enough to keep the
water simmering gently.

Break an egg into a custard cup or bowl.

Holding the dish close to the water's surface,
slip the egg into the water; repeat with additional
eggs, one at a time. Cook the eggs for 3 to 5 minutes,
until the whites are completely set and the yolks
begin to thicken, but are not hard.

Using a slotted spoon, remove and drain the eggs.

To help keep the egg whites together, add a teaspoon of white vinegar to the water.