12 ounces Dutch yellow baby potatoes or Yukon gold potatoes, cut into 1/2-inch cubes
1/2 cup water
1 cup (1/2-inch) cubed zucchini
4 ounces diced smoked sausage
1 cup cooked whole-grain farro
1/2 teaspoon kosher salt
4 large eggs
1/4 cup chopped fresh chives
1 tablespoon thyme leaves
Freshly ground black pepper
Est. added sugars 0g
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Add potatoes and 1/2 cup water; cover and cook 10 minutes or until almost tender. Stir in zucchini and sausage; cook, uncovered,5 minutes or until all liquid evaporates and potatoes begin to brown. Stir in farro and salt; cook 3 minutes or until thoroughly heated. Keep warm.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Stir chives and thyme into hash; spoon about 1 cup hash onto each of 4 plates. Top each serving with 1 egg; sprinkle evenly with pepper.
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