Tri-Colored Medley Potato Hash with Poached Eggs

1/2 lb. Lamb Weston® Tri-Colored Medley (LW508), baked or fried

1/2 Tbsp. unsalted butter

1/2 Tbsp. olive oil

1/2 cup sliced yellow onion

1 tsp. garlic, minced

1/4 tsp. chopped fresh thyme

6 poached eggs

To a medium hot saute pan, add olive oil and butter.
When melted and foamy, add sliced onions and cook until soft and slightly caramelized, about 3 minutes.
Add garlic and saute for 30 seconds.
Add cooked potato medley and fresh thyme and cook 1 minute.
Season with salt and papper.
Remove from heat and portion into 3 individual serving dishes.
Place fresh poached eggs on top and serve.

1-2 portions