Best 5 Farmhouse Hash With Poached Eggs Recipes

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Welcome to a delightful culinary journey with our Farmhouse Hash with Poached Eggs! This hearty and comforting dish combines the rustic charm of a farmhouse with the elegance of poached eggs. Savor the crispy golden potatoes, tender vegetables, and savory breakfast sausage, all harmoniously blended in a skillet. Top it off with perfectly poached eggs, their velvety yolks bursting with flavor, creating a symphony of textures and tastes. Let's embark on a step-by-step adventure to recreate this classic brunch or breakfast treat in the comfort of your own kitchen.

The first recipe, Farmhouse Hash, is a medley of diced Yukon Gold potatoes, bell peppers, onions, and breakfast sausage, pan-fried until crispy and golden. The secret lies in the seasoning, a perfect balance of salt, pepper, paprika, and garlic powder, infusing every bite with savory goodness.

Next up is the Poached Eggs recipe. Learn the art of poaching eggs to achieve that perfect runny yolk, encased in a delicate layer of蛋白. We guide you through the process, from bringing water to a gentle simmer to swirling it to create a whirlpool, ensuring your eggs poach evenly and beautifully.

Finally, the Farmhouse Hash with Poached Eggs recipe brings all elements together. Witness the harmonious marriage of crispy hash and velvety poached eggs, drizzled with hollandaise sauce for an extra touch of richness. This recipe is a testament to the culinary magic that can happen when simple ingredients are combined with care and precision.

So, whether you're a seasoned chef or a home cook seeking a delightful brunch or breakfast option, our Farmhouse Hash with Poached Eggs has something for everyone. Prepare to tantalize your taste buds and create a dish that will leave your loved ones craving more. Let's get cooking!

Here are our top 5 tried and tested recipes!

FARMHOUSE HASH WITH POACHED EGGS



Farmhouse Hash With Poached Eggs image

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.

Provided by Scoutie

Categories     < 30 Mins

Time 27m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1/2 medium yellow onion, diced
1 carrot, diced
2 stalks celery, diced
2 large red potatoes, small diced
1/2 lb sweet Italian sausage, diced
1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
salt and pepper
1 teaspoon white vinegar
4 eggs

Steps:

  • 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.

FARMHOUSE HASH WITH POT-POACHED EGGS



Farmhouse Hash with Pot-poached Eggs image

Provided by Sandra Lee

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
1/2 medium yellow onion, diced
1 carrot, diced
2 stalks celery, diced
2 large red potatoes, small diced
1/2 pound sweet Italian sausage
1 teaspoon paprika
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
Salt and pepper
1 teaspoon white vinegar
4 eggs

Steps:

  • 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.

Nutrition Facts : Calories 338, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 203 milligrams, Sodium 575 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 19 grams, Sugar 4 grams

VEGETABLE HASH WITH POACHED EGG



Vegetable Hash With Poached Egg image

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there's ketchup involved, this dish tastes like traditional hash to me.

Provided by Martha Rose Shulman

Categories     breakfast, easy, main course

Time 40m

Yield Serves four

Number Of Ingredients 9

2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
Freshly ground pepper to taste
4 poached eggs

Steps:

  • Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
  • Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
  • Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
  • Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 12 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 410 milligrams, Sugar 3 grams, TransFat 0 grams

VEGETABLE HASH WITH POACHED EGGS



Vegetable Hash with Poached Eggs image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 leek, washed, white and light green part sliced thinly
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
4 carrots, cut into 1/4 inch dice
2 baking potatoes, cut into 1/4 inch dice
1 red bell pepper, seeded and cut into 1/4 inch dice
1 poblano chile, cut into 1/4 inch dice
1/4 pound mushrooms, cut into 1/4 inch dice
1 bunch cilantro, chopped
1 tablespoon vinegar
4 to 6 eggs, cracked into individual bowls
Salsa Roja, if desired

Steps:

  • Heat the oil in a large skillet over moderate heat. Add the leek and onion and saute until soft, about 5 minutes. Add the garlic, salt and pepper and saute another minute. Add the carrots, potatoes and scant 1/4 cup water to skillet. Cover and cook until vegetables are tender, 5 to 7 minutes.
  • To the vegetables in the skillet, add the red pepper, poblano chile and mushrooms and saute until softened, 3 to 5 minutes. Add the cilantro and mix to combine, then turn the heat to high to lightly brown the hash.
  • Meanwhile, poach the eggs: Bring 4 cups of water and the vinegar to a simmer in a deep saute pan. One at a time, tip each bowl over the water and let the eggs fall gently into the water. After 1 to 2 minutes, remove each egg with a slotted spoon and drain on paper towels.
  • Divide the vegetable hash among individual plates, making a well in the center of each. Using a slotted spoon, carefully place a poached egg in the center of the hash. Serve warm with Salsa Roja.

CORNED BEEF HASH WITH POACHED EGGS



Corned Beef Hash with Poached Eggs image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 cup, thinly sliced red onion
1 1/2 pounds deli corned beef, coarsely chopped
1 bag frozen hash browns
2 tablespoons southwest steak marinade seasoning
1 medium green bell pepper, sliced into 1/4-inch strips
1 medium red bell pepper, sliced into 1/4-inch strips
1/2 cup chopped green onions
1/8 cup beef broth
Dash Worcestershire sauce
6 eggs
1 tablespoon white vinegar
6 white bread slices, toasted

Steps:

  • For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
  • For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.

Tips:

  • Use fresh, high-quality ingredients. This will make all the difference in the flavor of your dish.
  • Don't overcrowd the pan when cooking the potatoes. This will prevent them from getting crispy.
  • Season the potatoes well. Salt, pepper, and garlic powder are a good starting point.
  • Cook the potatoes until they are golden brown and crispy. This will take about 15-20 minutes.
  • Use a good quality poaching liquid. This could be water, broth, or even milk.
  • Poach the eggs until they are cooked to your liking. For a soft-boiled egg, cook for 3-4 minutes. For a medium-boiled egg, cook for 5-6 minutes. For a hard-boiled egg, cook for 7-8 minutes.
  • Serve the farmhouse hash immediately. It is best enjoyed hot and fresh.

Conclusion:

Farmhouse hash with poached eggs is a delicious and hearty breakfast or brunch dish. It is easy to make and can be tailored to your own preferences. With its combination of crispy potatoes, flavorful vegetables, and perfectly poached eggs, this dish is sure to please everyone at the table.

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