We can all agree that breakfast potatoes are amongst one of the most favored breakfast foods. This recipe turns those breakfast potatoes into a full meal with the addition of eggs and vegetables. Talk about the perfect breakfast! 

Makes about 4 servings


  • 1 Tbsp. Olive Oil

  • 1 cup Potatoes* of choice, cut into 1/2 inch cubes

  • 1 medium Onion*, diced

  • 1 Bell Pepper*, diced

  • 1/2 cup Mushrooms* of choice, diced

  • 1 ear Corn*, kernels removed

  • 2 cloves Garlic*, minced

  • Salt & Pepper to taste

  • 1/4 cup Parsley*, chopped

  • 4-6 Eggs*

  • 1 Tbsp. White Vinegar

*available from local producers at Countryside Farmers’ Market at Howe Meadow



  1. Boil Potatoes: Fill a medium saucepan 2/3rds of the way with water, add a pinch of salt and bring to a boil. Add potatoes to the boiling water for 3 minutes. Strain potatoes and set aside.
  2. Prepare Hash: In a large skillet, heat olive oil over medium heat. Add onions and sauté for 5 minutes. Add potatoes, garlic, and bell pepper; sauté for an additional 5 minutes. Add mushrooms and corn; sauté for 5 more minutes. Add parsley and season with salt & pepper.
  3. Poach Eggs: Bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl. Stir water in sauce pan to get it moving in a circular motion and slowly pour the egg into the middle of the pot of simmering water. Repeat with any remaining eggs, one at a time (be sure to get the water moving in a circular motion before adding each egg). Cook at a low simmer until cooked to desired doneness, about 5 minutes, then remove all of the eggs from the saucepan with a slotted spoon.
  4. Top hash with poached eggs and enjoy!

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