3-4 medium mealy potatoes (2 2/3 cups)
2 1/2 cups small broccoli florets
2 T olive oil
1 onion, finely chopped
1 large red bell pepper, finely chopped
1/2 t crushed red pepper
salt, pepper, garlic powder
Cook potatoes in lightly salted boiling water for 6 min. Drain well. Steam Broccoli for 3 min.
Heat oil in large skillet over high heat, add onion and bell pepper, and saute for 2-3 min until softened. Add the potatoes and cook, turning occasionally. for 6-8 min, until tender.
Stir in broccoli and crushed red pepper. then cook over low heat until golden brown. Season with salt, pepper and garlic powder.
Meanwhile, bring a wide saucepan of water to just simmering point. Break the eggs into the water and poach gently for 3-4 min, until softly set.
Spoon the hash onto warm plates and top each portion with a poached egg.