Hash Browns with Sauteed Lentils, Arugula Nest & Poached Egg

Directions

1. RINSE the grated potatoes thoroughly under cold water and drain. Squeeze firmly to remove excess liquid, and dry well with paper towels. Transfer to a large bowl, add salt and pepper, and toss to coat.
2. HEAT 3 Tbsp canola oil in a large non-stick skillet over medium high heat. Add potatoes and press gently into an even layer. Cook until golden brown on bottom and sides, 10-15 minutes. Slide hash browns onto a plate. Carefully place skillet upside down over hash browns and flip to invert into the skillet. Pour remaining 2 Tbsp canola oil around the edges of hash browns. Continue to cook hash browns until bottom is golden brown, 10-15 minutes. Keep warm.
3. IN a separate frying pan, over medium high heat, sauté the onion and peppers in butter, until golden. Season with salt and pepper. Stir in the lentils and mix gently. Set aside.
4. MEANWHILE, poach eggs. In a saucepan, add water and bring to a steady simmer. Add salt and vinegar. Crack each fresh, cold egg into a small bowl. Stir simmering water to form a small whirlpool. Carefully drop each egg individually into the whirlpool, this will prevent the egg from spreading. Cook for about three minutes, or until desired doneness. Remove with a slotted spoon. Drain onto paper towel.
5. PREPARE the greens: In a small bowl, whisk vinegar, oil, and chives together and season. Toss with arugula and reserve.
6. CUT hash into 6 portions, top each with greens, lentils, cheese, then a poached egg. Repeat for all portions and serve immediately.