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Two-Potato Hash with Poached Eggs


Don't let the idea of poaching eggs scare you from making this recipe. They are actually quite easy to make. Served over a hash made with Yukon gold and sweet potatoes, and carrots, the dish is not only delicious, but looks stunning as well.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 4


  • 1 large Yukon gold or russet potato, peeled and cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 3 medium carrots or parsnips (about 8 ounces), peeled and cut into 1/2-inch cubes (1 1/4 cups)
  • 1/4 cup (1/2 stick) butter, cut into pieces
  • 3 shallots, halved lengthwise and thinly sliced crosswise (1 1/3 cups)
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons chopped fresh sage, or 1/2 teaspoon dried
  • 4 large eggs


1. Bring a large saucepan of salted water to a boil. Add both of the cubed potatoes and cook until crisp-tender, about 5 minutes. Using a slotted spoon, transfer to a colander. Cook the carrots in the same boiling water until crisp-tender, about 3 minutes, draining them in the colander.

2. In a large skillet over medium-high heat, melt the butter, swirling the skillet occasionally, until the foam subsides and the butter begins to brown, about 2 minutes. Add the shallots and garlic and cook, stirring occasionally, until the shallots are golden brown, about 5 minutes. Add the drained potatoes and carrots, salt, and pepper and cook, stirring occasionally, until browned and tender, about 7 minutes. Stir in the sage.

3. Fill a large skillet halfway with generously salted water and bring to a boil. Reduce the heat to maintain a steady simmer. Crack the eggs, one at a time, into a custard cup, and slide them into the simmering water. Poach until the eggs are softly set, about 3 minutes.

4. Divide the hash among 4 plates. Using a slotted spoon, top each serving with a poached egg.

Recipe Notes

• You can poach the eggs for the dish ahead of time. Poached the eggs as directed, place them in a bowl of cold water, cover, and refrigerate for up to 8 hours. To reheat the eggs, transfer them to a bowl of water that is just hot to the touch and let stand for 10 minutes; then serve.
• Refrigerate eggs in their carton (not the slot in the refrigerator door) as soon you get home. Storing eggs in the carton keeps them from losing moisture and absorbing odors.
• Always store eggs large end up. It keeps them fresher and helps the yolk stay centered.
• Do not leave any eggs in any form at room temperature for more than 2 hours, including preparation and serving time.
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