1/3 Photos of Farmhouse Hash With Poached Eggs
This is easy,cheap and very tasty, can't get better than that! You can use any type of sausage you prefer. I also nuke the potatoes for about 2-3 minutes, then cut up, before adding to the mix. Use any spices or herbs you want, I love it with fresh rosemary. I usually poach my eggs in a skillet, sprayed with Pam before adding the water, but use which ever method works for you. This is adapted from Food Network, 2009.
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- 1Heat the oil in a large skillet over medium heat.
- 2Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
- 3Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
- 4Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs.
- 5Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
- 6Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
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Nutritional Facts for Farmhouse Hash With Poached Eggs
Serving Size: 1 (346 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 334.7
- Calories from Fat 121
- Total Fat 13.4 g
- Saturated Fat 3.7 g
- Cholesterol 203.0 mg
- Sodium 455.4 mg
- Total Carbohydrate 34.9 g
- Dietary Fiber 4.3 g
- Sugars 4.3 g
- Protein 19.5 g