Two-Potato Hash with Poached Eggs and Greens
Start your day off right with this healthy two-potato hash with poached eggs and greens.
Yield: 4 servings
  • 2 tbsp olive oil, divided
  • 1 onion, finely chopped
  • ¾ lb Yukon gold potatoes, peeled and cubed
  • ¾ lb sweet potato, peeled and cubed
  • 3 garlic cloves, minced
  • salt and black pepper, to taste
  • 1 pint grape tomatoes
  • 5 oz baby spinach
  • 1 tsp Italian seasoning
  • 1 tbsp distilled white vinegar
  • 4 large eggs
  1. In a large nonstick skillet, heat 1 tbsp olive oil over medium-high heat. Add the onion and saute until tender, about 5 minutes. Add in the potatoes, a good pinch of salt, and garlic. Cook for 25 minutes, stirring occasionally, until potatoes are tender. Season with salt and black pepper to taste.
  2. Meanwhile, heat the second tbsp olive oil in a second large skillet over medium heat. Add the grape tomatoes to the pan and saute for 1 minute, or until starting to blister. Stir in the spinach, cooking until just wilted. Add in the seasoning and salt, to taste.
  3. To poach the eggs, fill a medium pot with water so that it is about half full. Bring to a boil. Reduce the heat to a simmer and add 1 tbsp vinegar. Break each egg into a small ramekin and pour it gently into the pan. Cook for 3 minutes. Remove with a slotted spoon and serve atop the hash and spinach.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at