This poached eggs and potatoes is a tasty vegetarian brunch recipe, featuring both sweet potatoes and red potatoes for a savory sweet hash.
Do you brunch? We don’t often, but on special occasions we love a leisurely brunch on a Saturday morning. Here’s a little menu we created for you with our friend Shelly of Vegetarian Ventures. It turned out so lovely and colorful that we forgot it was the middle of winter! This would be a perfect for a Valentine’s Day brunch, or any special morning. This poached eggs and potatoes recipe is the main dish of our brunch menu, and man was it good. The sweet potatoes and red potatoes have a savory sweet vibe that’s addictingly good. Keep reading for the eggs and potatoes recipe: which works as a simple dinner recipe too!
Related: 14 Red Potato Recipes | Homemade Tater Tots | Sweet Potato Hash Browns
How to make poached eggs and potatoes
It’s fairly common that Alex and I will do “brinner”: that is, breakfast for dinner! And this eggs and potatoes recipe is exactly what we crave: sweet potatoes and red potatoes that are roasted until crisp, then topped with an ooey gooey egg yolk. The yellow yolk spills out of the white, creating a sort of sauce for the entire dish. It’s so, so good: and of course it’s perfect for brunch too! But you’ll more often see Alex and I making this for dinner fare.
This poached eggs and potatoes recipe is a play on a potato hash using two types of potatoes: sweet potatoes and red potatoes. The contrast of the two makes for a perfect savory and sweet combination. To make the potatoes, you simply roast them both in a very hot oven, drizzled with a bit of olive oil and kosher salt. It makes for the perfect crispy potato and you don’t have to spend hours slaving over the stove. Top it with a poached egg, and you’re in heaven. See below for our poached egg recipe!
A special brunch menu
For this brunch menu, the theme was a wintery morning, since we created it for Valentine’s Day. However, many of the items on this menu work any time of the year! The poached eggs and potatoes is the main dish, accompanied by our bright pink blood orange sparkling water. Shelly contributed the muffins recipe with compound butter, which was the perfect match. It all works together beautifully! Below is our menu. We suggest making the muffins the night before for easy preparation on the day of. Then roast the potatoes, make the water and coffee, and finish it off with the eggs.
- Two-Potato Hash with Poached Eggs
- Blood Orange and Quinoa Muffins with Crystallized Ginger-Thyme Butter
- Sparkling Blood Orange Rosemary Water
- Coffee
Many thanks to Shelly for the idea of collaborating on this menu! She’s located just an hour away from us, so it’s great to be able to cook together in person. Check out her blog Vegetarian Ventures – her photography and recipes are out of this world! And she just posted about our time together as well over on her website, here.
Did you make this recipe?
If you make this two-potato hash and soft boiled eggs, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.
This recipe is…
Vegetarian and gluten-free.
Print
Poached Eggs and Potatoes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Description
This poached eggs and potatoes is a tasty vegetarian brunch recipe, featuring both sweet potatoes and red potatoes for a savory sweet hash.
Ingredients
- 1 ¼ pounds sweet potatoes
- 1 ¼ pounds red skinned potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
- 4 eggs
- 2 cups tender greens
- Microgreens for garnish (optional)
Instructions
- Preheat oven to 450°F.
- Wash the potatoes (do not peel), then dice them.
- In a bowl, mix the potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the potatoes onto sheet and roast for 30-35 minutes until slightly browned and cooked through, stirring once.
- About 10 minutes before the potatoes are done, poach the eggs.
- When the potatoes are done, mix them with 2 cups greens and allow the heat to slightly wilt the greens.
- To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.
- Category: Brunch
- Method: Baked
- Cuisine: American
Keywords: Poached Eggs, Eggs and Potatoes, Two Potato Hash, Sweet Potato Recipes, Vegetarian Brunch Recipes, Brunch Recipes, Sweet Potatoes, Red Potatoes, Eggs
What a fun collaboration and such a delicious sounding menu! So fun seeing the pictures of you guys cooking together too : )
You’re right – this is so bright and pretty it hardly looks like a winter brunch at all – what a fun way to stick it to the season! Great idea to make the hash by roasting – much easier to do it that way for a crowd.
SO jealous of all your natural light!! :) This brunch spread looks spectacular.
Such a simple and delicious looking hash! Breakfast win!!
Yes, we brunch! Although we entertain much more often for dinner, brunch is my favorite meal to entertain because it’s casual and usually anything goes so we can have sweet and savory all at once. Loving the hash – it’s the perfect cooking style for a group.
I want to make this right now, it looks that good! I am such a huge fan of hash!
Awesome recipe with simple ingredients. It’s what we all need :).
These photos are so crazy gorgeous! And so in this spread. How cool that you guys did this together! <3
This whole brunch looks so amazing! I can rarely pull myself together in the morning any more than necessary to cook some oatmeal, but I love that this would alternatively make a fantastic breakfast for dinner option! All the colors are so tantalizing.
Such beautiful photos! So vibrant colors! Everything looks so inviting!!