Roasted Two-Potato and Sausage Hash with Poached Eggs

Prep 10 min
Total 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.

By Sarah Caron

Updated January 15, 2012

Ingredients

1

medium russet potato, unpeeled
1

medium sweet potato, unpeeled
Cooking spray
Salt and pepper to taste
2

fully cooked smoked chicken and apple sausages (from 12-oz package), cut into 1/4-inch slices
2

Land O’Lakes® cage-free all-natural eggs

Steps

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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.

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.

No nutrition information available for this recipe