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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photo by loof751 photo by loof751
photo by loof751
photo by Lori Mama photo by Lori Mama
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
27mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat the oil in a large skillet over medium heat.
  • Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
  • Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
  • Bring 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.
  • Using 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.
  • Divide 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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Reviews

  1. Loved this great recipe! I don't care for onion so used some red bell pepper instead; I also used turkey sausage. I've never poached an egg like this before but they came out great. Hearty and delicious, served this as "breakfast-for-dinner" and really enjoyed - thanks for sharing the recipe!
     
  2. I love poached eggs, but don't make them very often. This recipe is perfect for poached eggs. It reminded me somewhat of German Fries which is a popular breakfast in Ohio. I loved how the yolk of the egg would run down onto the sausage/potato mixture when you cut into the egg. This makes for a tasty and hearty breakfast. Made for Best of 2010 Cookbooks Game.
     
  3. What a terrific recipe! I made this for dinner tonight and we all loved it. I doubled it because the guys are big eaters and there was only about 1/2 cup left. What a great idea to nuke the potatoes first. It really worked and sped up the cooking time. I used a little fresh sage and it worked great with my N.Y. style sausage. I didn't poach the eggs cuz the guys don't like them so I just did them over easy. I'll certainly put this in my tried and true file because I know it will be requested time and again. Thanks so much Scoutie for another fine recipe. Made for Spring PAC 2010.
     
  4. This recipe was featured in the recent Food Network Magazine March 2012, by Sandra Lee. It is delicious and I made it for dinner instead of breakfast. I used a smoked pork sausage rather than the Italian and white potatoes. Since I hadn't seen the recipe here first, I followed the recipe in the magazine. I will definitely pre-cook the spuds next time, as it took way longer to cook then the published directions stated. :)
     
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RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
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