Ham Hock Hash and Poached Eggs

In large stockpot, combine ham hock, onion, carrot, parsley, thyme, cloves, bay leaves, garlic, peppercorns and enough cold water to cover; bring to boil. Reduce heat to low; cover and simmer for 2 hours, skimming off foam as necessary.

Transfer hock to bowl; let cool enough to handle. Remove skin and julienne; discard fat and bone. Using fork or fingers, shred ham and combine with skin.

Strain ham stock through sieve into large saucepan. Using large spoon, remove fat. Set aside œ cup (50 mL) of the stock; return remaining stock to boil.

Hash: Meanwhile, peel potatoes; cut into 1/2-inch (1 cm) cubes to make about 5 cups (1.25 L). Cook in boiling stock (or water) over medium-high heat for 5 to 7 minutes or just until tender. Drain and transfer to bowl; let cool. (Make-ahead: Refrigerate ham and potatoes in separate airtight containers for up to 24 hours.)

In large ovenproof skillet, heat oil over medium heat; cook onions, stirring occasionally, for 5 minutes or until softened.

Add mushrooms, garlic, thyme, salt and pepper; cook, stirring, for 8 minutes or until mushrooms are browned. Stir in paprika. Add vinegar and reserved stock, scraping up any browned bits; simmer until no liquid remains.

Add potatoes, ham and parsley; heat through, about 6 minutes. Serve with Perfect Poached Eggs.