Lima bean hash with poached eggs recipe

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  • Yield: 4 Servings


  • 2 tablespoons (¼ stick) unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 ounces pancetta, diced
  • 1 small onion, chopped (about 1 cup)
  • 1 small red bell pepper, cored, seeded, and chopped
  • 1 large russet potato, peeled and diced small
  • 1 jalapeño, finely chopped (leave in the seeds if you want some heat)
  • Kosher salt
  • 2 cups cooked lima beans
  • 1 bunch scallions, white and green parts, chopped (about 1 cup)
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon white wine or cider vinegar
  • 4 large eggs
How to Make It
  1. Bring 2 inches of water to a simmer in a large nonstick skillet. In another large skillet, over medium heat, add 1 tablespoon butter, the oil, and pancetta. Cook and stir until the pancetta begins to render its fat but is not yet crisp, about 3 minutes.
  2. Add the onion, bell pepper, potato, and jalapeño. Cook, stirring and tossing occasionally, until the vegetables are softened and the potatoes are browned and tender, about 10 minutes. Season with salt.
  3. Raise the heat to medium-high and add the beans, scallions, and thyme. Let sit in the skillet, without stirring, until the hash develops a crust on the bottom, about 2 minutes. Flip and stir and let sit until a crust develops again, 2 to 3 minutes more. Stir in the parsley and keep warm. Then poach the eggs. Stir the vinegar into the simmering water. Carefully crack the eggs, 1 at a time, into a ramekin or small bowl, and slide into the simmering water without breaking the yolks. Simmer the eggs until done to your liking, about 4 minutes for fully set whites with a still runny yolk.
  4. Divide the hash onto 4 plates. Remove the eggs from the water with a slotted spoon, blot briefly on a kitchen towel to dry, and serve an egg atop each portion.

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