Instructions: For the hash, heat olive oil in a very large saute pan until very hot. Add potatoes and sweet potatoes and cook until well browned, 4 to 5 minutes.

Add onion and garlic and saute until you can smell the aroma. Add zucchini and yellow squash and saute until crisp-tender, 3 to 4 minutes. Add tomatoes and toss with the vegetables. Season the mixture with Worcestershire sauce, cayenne sauce, basil, salt, and pepper and toss well.

Keep warm while poaching the eggs.

To poach the eggs, heat water and vinegar until simmering in a large saute pan with sides. Break the eggs into a cup and gently add them into the water. Poach for 4 to 5 minutes, or until yolk is nearly cooked. Remove eggs from pan with a slotted spoon to drain the liquid.

Divide the hash among 6 plates, then top each serving with 2 poached eggs.

Serve warm, with hot sauce on the side.

Serves six.

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