Cooking up a watch party for 'True Blood' Finale

Here's a recipe from Bon Temps' top chef Lafayette, whose mother, Ruby Jean, is played on HBO's “True Blood” by Oklahoma native Alfre Woodard.

2 tablespoons vegetable oil

2 cups diced cooked potatoes

¼ cup chopped yellow onion

¼ cup chopped green bell pepper

1 cup chopped Andouille sausage

Salt

Cayenne pepper

½ teaspoon white distilled vinegar

4 large eggs

2 tablespoons chopped green onion, green part only

• Heat the vegetable oil in a large, heavy skillet, preferably cast iron, over medium heat. Add the potatoes and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the onion, bell pepper and andouille.

• Season with salt and cayenne and cook, stirring, for 5 to 6 minutes or until the vegetables are just softened. Remove from the heat.

• Fill a medium saucepan with 3 inches of water, add the vinegar and bring to a boil. Reduce the heat so the water simmers gently.

• Crack an egg into a cup or small bowl, and gently slide the egg into the water.

• Repeat the process with the remaining eggs, keeping the water at a gentle simmer. Poach for 3 to 5 minutes, depending on the firmness desired. You can test the doneness by lifting an egg with a slotted spoon and gently pressing a finger on the yolk.

• Spoon equal amounts of the hash onto four plates. With a slotted spoon, transfer a poached egg to each serving of hash. Garnish with green onion and serve immediately.