Farmhouse Hash With Poached Eggs

Total Time
Prep 15 mins
Cook 12 mins

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.

Ingredients Nutrition


  1. Heat the oil in a large skillet over medium heat.
  2. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes,and salt and pepper, to taste.
  3. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
  4. 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.
  5. 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.
  6. Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.
Most Helpful

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!

loof July 16, 2010

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.

Crafty Lady 13 February 12, 2011

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.

CJAY March 30, 2010