Farmhouse Hash with Poached Eggs
Wake up to pure comfort with Farmhouse Hash with Poached Eggs, a hearty breakfast recipe that delivers big on flavor and simplicity. Golden, crispy russet potatoes form the base of this classic hash, while sautéed onions, colorful bell peppers, and fragrant garlic add layers of savory perfection. A dash of smoked paprika brings a smoky warmth that ties it all together, while tender bites of breakfast sausage or ham elevate every forkful. Topping it all off are delicately poached eggs with luscious runny yolks that melt into the hash, creating the ultimate morning indulgence. Ready in just 45 minutes, this one-pan dish is perfect for serving a crowd or treating yourself to a cozy farmhouse-inspired brunch. Garnish with freshly chopped parsley for a bright, herbaceous finish!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 2 large Garlic cloves
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 cup Cooked breakfast sausage or diced ham
- 2 tablespoons Fresh parsley
- 4 Eggs
- 2 tablespoons White vinegar
- 4 cups Water
Instructions
Peel the potatoes and dice them into small, uniform cubes (about 1/2 inch).
Bring a large pot of salted water to a boil, then add the diced potatoes and cook for 5-7 minutes until just tender. Drain and set aside.
While the potatoes are boiling, dice the onion, red bell pepper, and green bell pepper into small pieces. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the boiled potatoes and cook for about 8-10 minutes, stirring occasionally, until golden and crispy.
Push the potatoes to one side of the skillet. Add the remaining tablespoon of olive oil, and then add the onion and bell peppers to the empty side of the skillet. Sauté for 5 minutes until tender.
Mix the potatoes back into the vegetables, then add the minced garlic, smoked paprika, salt, and ground black pepper. Stir to combine evenly. Cook for 2 more minutes.
Add the cooked breakfast sausage or diced ham to the skillet and heat through for 2-3 minutes. Sprinkle with chopped parsley, and then turn off the heat and cover to keep warm.
To poach the eggs, bring 4 cups of water to a gentle simmer in a medium saucepan. Add the white vinegar to the water.
Crack an egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center. Let it cook for 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to remove the egg and place it on a paper towel. Repeat with the remaining eggs.
Serve the farmhouse hash hot on individual plates and top each portion with a poached egg. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.7 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
