Farmhouse Hash With Pot-Poached Eggs

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon canola oil

1/2 medium onion, diced

1 carrot, diced

2 stalks celery, diced

2 large red-skinned potatoes, diced

1/2 pound sweet Italian sausage, casings removed

1 teaspoon paprika

1 teaspoon chopped garlic

1/2 teaspoon red pepper flakes

Kosher salt

1 teaspoon white vinegar

4 large eggs

Freshly ground black pepper


  1. Heat the canola oil in a large skillet over medium heat. Add the onion, carrot, celery, potatoes, sausage, paprika, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring frequently, until the potatoes and carrots are tender and the sausage is cooked through, about 15 minutes. 
  2. Meanwhile, 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 the 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, 3 to 5 minutes. 
  3. Divide the hash among 4 plates. Top each with a poached egg. Season with salt and black pepper. 

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