Poached Egg with Hash-Brown and Mushroom Spinach

1Preparing the Ingredients 1. Peel and grate the potatoes (2 medium). Set them aside in a bowl.

2Cooking the Hash-Brown 2. Heat olive oil (2 tablespoons) in a non-stick skillet over medium heat. Add the grated potatoes (2 medium), salt (¼ teaspoon), and pepper. Cook until golden brown and crispy, flipping once. Remove from the skillet and keep warm.

3Sauteing the Mushroom Spinach 3. In the same skillet, heat olive oil (1 tablespoon) over medium heat. Add minced garlic (1 clove) and sauté until fragrant. Add sliced mushrooms (1 cup) and cook until they are softened. Then, add fresh spinach leaves (2 cups) and cook until wilted. Season with salt (¼ teaspoon) and pepper to taste.

4Poaching the Eggs (2 large) 4. Fill a medium-sized saucepan with water and add white vinegar (1 tablespoon). Bring the water to a gentle simmer. Crack one egg into a small bowl. Stir the simmering water to create a whirlpool and carefully slide the egg into the center. Poach for 3-4 minutes, depending on desired doneness. Repeat with the second egg.

5Assembling the Dish 5. Place a generous portion of the mushroom spinach on a plate. Top with a crispy hash-brown. Gently place a poached egg on top. Season with additional salt (¼ teaspoon) and pepper if desired.