Brat Hash

1 tablespoon butter
1 tsp olive oil
1 bratwurst, rough chopped
2 medium russet potatoes, cubed small (about 1/4 inch).
1/4 onion diced
2 medium button mushrooms, sliced
2 eggs
2 tablespoons sauerkraut
Dollop of sauerkruat vinegar
1 ounce diced Swiss cheese
Salt and pepper

Cook the bratwurst using your preferred method. Fried, boiled or grilled is fine. Can be leftover from last night's dinner.

Heat the butter in a large skillet (not non-stick) on medium heat until butter starts to foam. Add onions and saute until starting to brown and translucent. Add the mushrooms and saute until edges brown. Remove and set aside.

Turn the pan up to medium high add olive oil and the potatoes and toss. Salt and pepper lightly. Cook for 5 minutes or when brown on the bottom then turn. Reduce heat to medium and continue to toss occassionally until browned and done. While the potatoes are cooking prepare the egg poaching water by boiling and adding the dollup of the sauerkraut vinegar.

Reduce heat on the potatoes to medium low and add the onions, mushrooms and chopped brat and toss.

Reduce the heat on the poaching water to a simmer and break each egg into a small bowl, carefully partially submerge the bowl and slowly pour the eggs into the water.
While the eggs are cooking, plate the hash and sprinkle half the cheese on each hash mound.

After 3 minutes the eggs should be done, test for preferred doneness, drain and place one egg each on top of the plated hash. Top each egg with 1 tablespoon of sauerkruat and a grind of fresh black pepper.

Serves 2