Hash Browns with Sauteed Lentils, Arugula Nest & Poached Egg

Ingredients

• 2½ cups (625 mL) peeled and grated russet potatoes
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) ground black pepper
• 1⁄3 cup (75 mL) canola oil, divided
• ½ cup (125 mL) diced onion
• 1 cup (250 mL) diced red bell pepper
• 2 Tbsp (30 mL) butter
• salt
• ground black pepper
• 1 cup (250 mL) cooked or canned green lentils, drained and rinsed
• 6 fresh eggs
• 2 tsp (10 mL) white vinegar
• ½ cup (125 mL) grated old cheddar cheese, or your favourite cheese
• 1 Tbsp (15 mL) apple cider vinegar
• 1 Tbsp (15 mL) canola oil
• 2 Tbsp (30 mL) chopped chives
• 2 cups (500 mL) baby arugula