Colorado Egg Producers


Roasted Two-Potato Hash with Poached Eggs

Prep Time: 
10 minutes
Cook Time: 
25 minutes
4 servings


1 3/4 pounds small waxy potatoes, cut into 1- to 1 1/2-inch pieces
10 ounces white button mushrooms, coarsely chopped
3 cups half-inch dice peeled yams or sweet potatoes
1/4 cup finely chopped red onions
1/4 cup thinly sliced green onions, white and light green parts only
3 tablespoons tomato paste
3 tablespoons unsalted butter, melted and still hot
2 tablespoons vegetable oil
2 teaspoons seeded minced jalapeño
4 whole peeled garlic cloves
1 tablespoon plus 1 3/4 teaspoons coarse salt, divided
16 grinds black pepper, divided
1/4 cup minced fresh chives
1 tablespoon white vinegar
8 large fresh eggs


Position an oven rack in the lower third of the oven, and heat the overn to 450 degrees fahrenheit. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

in a very large bowl, gently and thoroughly stir together the potatoes, mushrooms, yams, onions, green onions, tomato paste, hot melted butter, oil, jalapeno, garlic, 1 1/2 teaspoons salt and 8 grinds pepper.

Pour mixture onto the foil and spread evenly in one layer. Roast, stirring twice, until potatoes are tender and golden, 20 to 25 minutes.

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