Recipe Studio
47 minutes•Medium•Serves 2

Winter Potato Hash with Poached Eggs

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Winter Potato Hash with Poached Eggs

By @chef1

A comforting and hearty brunch dish adapted for winter. Since frozen chicken requires too much prep time for a 30-minute meal, this version focuses on crispy, golden potatoes and onions topped with perfectly poached eggs.

Recipe Rating

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Ingredients

  • ●2 Large potatoes (Russet or Yukon Gold), diced into 1/2 inch cubes
  • ●4 Eggs
  • ●1 Small yellow onion, diced
  • ●27g Vegetable oil
  • ●0.5g Salt
  • ●1000g Water for poaching
  • ●1 tsp Dried thyme
  • ●0.3g Black pepper

Instructions

  1. 1
    Scrub the potatoes and dice into 1/2-inch cubes, keeping the skins. Dice the onion.
  2. 2
    Heat the oil or butter in a large skillet over medium-high heat. Add the potatoes in a single layer. Cook for about 15 minutes, stirring occasionally, until they are golden brown and tender.
  3. 3
    Add the diced onion and dried herbs to the skillet with the potatoes. Continue cooking for another 5 minutes until the onions are soft and translucent. Season generously with salt and pepper.
  4. 4
    While hash finishes, bring the measured plain poaching water to a gentle simmer; no vinegar is added.
  5. 5
    Poach the four eggs in two batches of two eggs, 3-4 minutes per batch, until whites are set. Lift eggs out and discard only the plain poaching water.
  6. 6
    Divide the crispy potato hash between two plates and top each portion with two poached eggs. Serve immediately.

Recipe details

Category
Breakfast
Preparation
12 minutes

Estimated total: 47 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • vegetable prep: 10 min planning allowance (vegetable_prep)
  • pan preheat: 3 min planning allowance (pan_preheat)
  • boil heat: 10 min planning allowance (boil_heat)
  • transfer: 2 min planning allowance (transfer)
  • Cooking overlaps preparation or other cooking; a separate cooking subtotal is omitted.
  • Explicit reviewed multiplication: 2 sides/batch actions; source quantities and pan capacity reviewed.
  • Large potatoes (Russet or Yukon Gold), diced into 1/2 inch cubes: USDA potato large (3" to 4-1/4" dia) portion weight
  • Matched to large raw russet potatoes.
  • Eggs: USDA large portion weight
  • Matched to large raw fresh eggs.
  • Small yellow onion, diced: USDA small portion weight
  • Matched to small raw onion.
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • Table salt; unknown quantity means sodium is omitted, not guessed.
  • Replace discarded poaching vinegar with plain water; no vinegar retention guessed.
  • Dried thyme: USDA tsp, leaves portion weight
  • Owner-authorized explicit recipe amount or suitable ingredient substitution.
  • USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
  • Water for poaching: Replace discarded poaching vinegar with plain water; no vinegar retention guessed. Original: {"item":"White vinegar (for poaching)","amount":"1 tbsp"}. Authored: {"item":"Water for poaching","amount":"1000g"}.
  • Vegetable oil: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Vegetable oil or butter","amount":"2 tbsp"}. Authored: {"item":"Vegetable oil","amount":"27g"}.
  • Dried thyme: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Dried thyme or rosemary","amount":"1 tsp"}. Authored: {"item":"Dried thyme","amount":"1 tsp"}.
  • Salt: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Salt and black pepper","amount":"to taste"}. Authored: {"item":"Salt","amount":"0.5g"}.
  • Black pepper: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Black pepper","amount":"0.3g"}.
  • Water for poaching: Replace discarded poaching vinegar with plain water; no vinegar retention guessed. Original: {"item":"White vinegar (for poaching)","amount":"1 tbsp"}. Authored: {"item":"Water for poaching","amount":"1000g"}.
  • Vegetable oil: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Vegetable oil or butter","amount":"2 tbsp"}. Authored: {"item":"Vegetable oil","amount":"27g"}.
  • Dried thyme: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Dried thyme or rosemary","amount":"1 tsp"}. Authored: {"item":"Dried thyme","amount":"1 tsp"}.
  • Salt: Owner-authorized explicit recipe amount or suitable ingredient substitution. Original: {"item":"Salt and black pepper","amount":"to taste"}. Authored: {"item":"Salt","amount":"0.5g"}.
  • Black pepper: Recipe Studio chosen explicit quantity for an ingredient required by the written method. Original: not separately listed. Authored: {"item":"Black pepper","amount":"0.3g"}.

potato hash · poached eggs · onion

Estimated nutrition per serving

570 calories · 20.9 g protein · 71.2 g carbohydrate · 23.4 g fat · 5.6 g fiber · 279 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.

Recipe Context

This recipe was created with the following context in mind:

Monday
brunch
winter
intermediate
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