Garden Harvest Hash With Poached Eggs Recipe

Name: Garden Harvest Hash With Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Garden Harvest Hash; 2 Russet Potatoes, washed and shredded; 1 Large Carrot, washed, peeled, and shredded; 1 Turnip, washed and shredded; 1 Zucchini, washed and shredded; 1 Yellow Onion, washed, peeled, and grated; 2 tablespoons Olive Oil; 2 pinches Salt; 1/2 teaspoon Ground Black Pepper; Poached Eggs; 2 quarts Water; 1 Lemon, juiced; 1 teaspoon Hot Sauce; 10 Fresh Eggs, room temberature

Servings: persons

Garden Harvest Hash
2 Russet Potatoes, washed and shredded
1 Large Carrot, washed, peeled, and shredded
1 Turnip, washed and shredded
1 Zucchini, washed and shredded
1 Yellow Onion, washed, peeled, and grated
2 tablespoons Olive Oil
2 pinches Salt
1/2 teaspoon Ground Black Pepper
Poached Eggs
2 quarts Water
1 Lemon, juiced
1 teaspoon Hot Sauce
10 Fresh Eggs, room temberature

1
Place a 10 inch cast iron skillet into the oven and heat the oven to 375 degrees.
2
In a large bowl, combine all of the ingredients well.
3
Place a colander in the sink. Place the vegetable mixture into the colander and press out the excess water.
4
Carefully remove the skillet from the oven. Add the olive oil and swirl the pan to coat the bottom and sides of the pan. Place the vegetables into the skillet and press the vegetables, in an even layer tightly, with a spatula.
5
Place the skillet into the oven and bake for 20-30 minutes, or until the vegetables are done and the bottom and sides of the hashbrown are browned and crisp.
6
Remove the skillet from the oven and loosen the hash from the sides of the pan. Place a serving platter or wooden cutting board over the skillet and carefully turn it out so that the brown crispy parts are now on top. Slice into 10 portions and serve hot.
7
Heat a 2 quart sauce pan with the water, lemon juice, and hot sauce to just under simmering.
8
Carefully crack each egg into the water. Using a slotted spoon, gently stir the water, taking care not to break the yolks. After about 3 minutes, lift one of the eggs with the slotted spoon. Check to see if it is cooked to your liking. The white should be set and firm and the yolk soft and runny. Gently blot off any excess liquid from the eggs and serve hot.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Garden Harvest Hash, 2 Russet Potatoes, washed and shredded, 1 Large Carrot, washed, peeled, and shredded, 1 Turnip, washed and shredded, and more.

Yes, Garden Harvest Hash With Poached Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garden Harvest Hash With Poached Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions