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!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel the potatoes and dice them into small, uniform cubes (about 1/2 inch).

Step 2

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.

Step 3

While the potatoes are boiling, dice the onion, red bell pepper, and green bell pepper into small pieces. Mince the garlic cloves.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

To poach the eggs, bring 4 cups of water to a gentle simmer in a medium saucepan. Add the white vinegar to the water.

Step 9

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.

Step 10

Serve the farmhouse hash hot on individual plates and top each portion with a poached egg. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	2614.3 grams (2614.3g)

Amount per serving	% Daily Value*
Calories	2334

Total Fat 137.30g	176%
Saturated Fat 38.10g	191%
Polyunsaturated Fat 4.10g
Cholesterol 911mg	304%
Sodium 4876mg	212%
Total Carbohydrate 191.50g	70%
Dietary Fiber 21.70g	78%
Total Sugars 23.30g
Protein 80.00g	160%

Vitamin D 164IU	820%
Calcium 409mg	31%
Iron 17mg	93%
Potassium 5554mg	118%

*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.

Source of Calories

Fat: 53.2%

Protein: 13.8%

Carbs: 33.0%