Farmhouse Hash With Poached Eggs
photo by loof751
- Ready In:
- 27mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml canola oil
- 1 medium yellow onion, diced
- 1 carrot, diced
- 2 stalk celery, diced
- 2 large red potatoes, small diced
- 226.79 g sweet Italian sausage, diced
- 4.92 ml paprika
- 4.92 ml chopped garlic
- 2.46 ml red pepper flakes
- salt and pepper
- 4.92 ml white vinegar
- 4 eggs
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
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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.
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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.
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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. :)
RECIPE SUBMITTED BY
Scoutie
Roseville, California
<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>