Roasted Two-Potato and Sausage Hash with Poached Eggs

 0 Ratings
  • Prep Time 10 min
  • Total Time 40 min
  • Servings 2

Our 40-minute hash dish for two combines russet and sweet potatoes with smoked chicken and apple sausages. Top with a poached egg for a satisfying brunch.

Sarah Caron Recipe by Sarah Caron
January 15, 2012


medium russet potato, unpeeled
medium sweet potato, unpeeled
Cooking spray
Salt and pepper to taste
fully cooked smoked chicken and apple sausages (from 12-oz package), cut into 1/4-inch slices
Land O’Lakes® cage-free all-natural eggs


  • 1 Heat oven to 425°F. Line 15x10-inch pan with sides with nonstick foil or cooking parchment paper.
  • 2 Cut potatoes roughly into 1x1x1/4-inch pieces; spread in single layer in pan. Spray lightly with cooking spray; sprinkle with salt and pepper.
  • 3 Bake 20 minutes, stirring once. Add sausage; stir gently, then spread in single layer. Bake 10 minutes longer or until mixture is slightly golden.
  • 4 Meanwhile, in saucepan, heat 2 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water; repeat with remaining egg. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove with slotted spoon.
  • 5 Divide potato and sausage mixture evenly between 2 plates. Top each with a poached egg; serve immediately.

Expert Tips

For perfect eggs, once you turn down the heat on the boiling water, wait 1 minute before adding the eggs.

For best results, break each egg into a custard cup or small glass bowl first rather than cracking eggs directly into the simmering water.

Nutrition Information

No nutrition information available for this recipe.
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