*  Exported from  MasterCook  *
                  Roasted Vegetable Hash with Poached Eggs
 Recipe By     : Cooking with Caprial
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Eggs                             Potatoes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Tablespoon    olive oil
    4                    potatoes -- diced
    1                    sweet potato -- diced
    1                    onion -- diced
    3      cloves        garlic -- chopped
    2                    zucchini -- diced
    1                    yellow squash -- diced
    2                    tomatoes -- seeded and diced
    2      dashes        Worcestershire sauce
    2      Tablespoons   cayenne sauce
      1/4  cup           fresh basil -- chopped
                         Salt and pepper -- to taste
    6      cups          water
    1      Tablespoon    white wine vinegar
   12                    eggs
 For the hash, heat olive oil in a very large sauté pan until very hot. Add
 potatoes and sweet potatoes and cook until well browned, 4 to 5 minutes.
 Add onion and garlic and sauté until you can smell the aroma. Add zucchini
 and yellow squash and sauté until crisp-tender, 3 to 4 minutes. Add
 tomatoes and toss with the vegetables. Season the mixture with
 Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.
 Keep warm while poaching the eggs. 
 To poach the eggs, heat water and vinegar until simmering in a large sauté
 pan with sides. Break the eggs into a cup and gently add them into the
 water. Poach for 4 to 5 minutes, or until yolk is nearly cooked. Remove
 eggs from pan with a slotted spoon to drain the liquid. 
 Divide the hash among 6 plates, then top each serving with 2 poached eggs.
 Serve warm, with hot sauce on the side. 
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 Notes from Caprial:  You can make the hash the night before and heat it up
 in the morning while poaching the eggs.  Have hot sauce on hand to serve as
 an accompaniment.