Breakfast Hash with Poached Eggs

Katie Lee - Comfort Table - Pg 144.jpg

6 - 8 Servings

Prep Time: 20 Minutes. Cook Time: 25 Minutes.

This recipe was inspired by my friend Todd Thompson, who happens to be the other half of one of my favorite chefs, Giada de Laurentiis. Todd and Giada were staying with us in the Hamptons when he decided to take all of the leftovers in our refrigerator and mix them together in a skillet. He used hamburger, hot dogs, and all sorts of stuff. We all had a little bit of a hangover from the night before, and Todd's breakfast hash was just the cure.



For the Hash:

  • 2 Pounds Unpeeled Potatoes, Cut in ¼ Inch Dice

  • 1 Pound Bulk Breakfast Sausage or Italian Sausage

  • 3 Tablespoons Unsalted Butter

  • ½ Red Onion, Minced

  • 1 Red Bell Pepper, Cut in ¼ Inch Dice

  • 4 Scallions, Thinly Sliced

  • 2 Tablespoons Kosher Salt

  • ½ Tablespoon Freshly Ground Black Pepper

  • ½ Cup Grated Asiago Cheese

For the Poached Eggs:

  • 2 Quartes Water

  • ¼ Cup White Vinegar

  • 8 Eggs


For the Hash: Place the potatoes in a saucepan and cover with cold water . Bring to a boil over high heat. Reduce the heat to low and simmer for 5 minutes . Drain and reserve.

In a large skillet, brown the sausage over medium heat, stirring with a wooden spoon to break up the meat. Transfer to a paper towel-lined plate. Set aside. Drain all but 1 tablespoon of fat from skillet. Add the butter to the pan and melt over medium heat. Add the onions, red bell pepper, and scallions. Sauté until onions are translucent, about 4 minutes. Add the potatoes and gently stir to mix.

Cover and cook for 5 minutes without stirring until the potatoes form a nice golden crust. Remove the cover and stir in the parsley, salt, and pepper .Cover and cook an additional 5 minutes. Remove cover and stir in sausage. Continue cooking, if necessary, until potatoes are fork tender. Sprinkle with the Asiago. Spoon mixture onto each plate and top with one or two poached eggs.

For the Poached Eggs: In a large pot , combine the water with the vinegar. Bring to a rolling boil. Reduce heat to a bare simmer. Crack an egg and, holding the shell close to the surface of the simmering water , slide it into the pot. Moving quickly, repeat with the remaining eggs. Poach for 2 minutes. Remove each egg with a slotted spoon and drain on a clean, dry dish towel.

This recipe is also featured in my cookbook!