Name: Golden Breakfast Hash with Poached Eggs
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium Yukon Gold potatoes, diced (about 10 oz); 1 small yellow onion, diced; 1 red bell pepper, diced; 2 tbsp olive oil; 1/2 tsp smoked paprika; Salt and pepper to taste; 4 large eggs; 2 tbsp chopped fresh chives or parsley (optional)

Golden Breakfast Hash with Poached Eggs

CrunchyMaple5916

This Golden Breakfast Hash with Poached Eggs is a vibrant, satisfying start to your day. Yukon Gold potatoes are parboiled for the perfect creamy interior, then crisped in olive oil alongside sweet onions and bell peppers. A dash of smoked paprika brings depth and a gentle warmth, while perfectly poached eggs crown the hash with luxurious, runny yolks. The contrast of crispy potatoes, tender vegetables, and silky eggs creates a textural symphony in every bite. Finished with fresh herbs, it's a beautiful, pork-free breakfast that celebrates simple ingredients and bold flavors—perfect for a clear, cool morning in British Columbia.

Ingredients

Instructions

Bring a medium pot of salted water to a boil. Add potato cubes and cook for 4 minutes, drain, and set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and bell peppers. Sauté until slightly softened, about 3 minutes.
Add parboiled potatoes to the skillet. Season with smoked paprika, salt, and pepper. Cook, stirring only occasionally, until potatoes are golden and crispy on edges, about 8 minutes.
Meanwhile, fill a medium saucepan with 3 inches of water and bring to a gentle simmer. Crack eggs, one at a time, into a small bowl and gently slide each into the water. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain briefly on a paper towel.
Divide the hash among plates. Top each portion with a poached egg. Sprinkle with chopped chives or parsley if desired.