Poached Eggs over Garden Hash

A crispy potato-and-greens hash under two softly poached eggs — the yolk is the sauce · egg methods here

2 · 25 min

Add paragraph text. Click “Edit Text” to update the font, size and more. To change and reuse text themes, go to Site Styles.

The hash
2 cups potatoes, diced small (par-cooked or leftover)
2 Tbsp oil or rendered fat
½ onion, diced · 1 garlic clove
2 cups greens or chopped chard stems, kale, etc.
salt · pepper · pinch smoked paprika
The eggs
4 eggs — as fresh as you have
1 tsp white vinegar (in the water)

What you need

The hash

2 cups potatoes, diced small (par-cooked or leftover)

2 Tbsp oil or rendered fat

½ onion, diced · 1 garlic clove

2 cups greens or chopped chard stems, kale, etc.

salt · pepper · pinch smoked paprika

The eggs

4 eggs — as fresh as you have

1 tsp white vinegar (in the water)

Crisp the hash. Potatoes into the hot fat in a single layer; leave them to brown before stirring, 8–10 min. Add onion, then garlic, then the greens; season and cook till wilted and crisp at the edges. Keep warm.
Set the water. Wide pan of water, bare simmer (about 180°F — small bubbles, no rolling boil), add the vinegar. Crack each egg into a small cup first.
Poach. Give the water a gentle swirl, slip the eggs in from the cup, and cook 3–4 min until the whites are set but the yolks still feel soft. Lift out with a slotted spoon onto a towel to drain.
Plate. Hash down first, eggs on top, flaky salt and pepper over the eggs, more paprika or hot sauce. Break and eat.

Steps — tap one to keep your place

1. Crisp the hash. Potatoes into the hot fat in a single layer; leave them to brown before stirring, 8–10 min. Add onion, then garlic, then the greens; season and cook till wilted and crisp at the edges. Keep warm.

2. Set the water. Wide pan of water, bare simmer (about 180°F — small bubbles, no rolling boil), add the vinegar. Crack each egg into a small cup first.

3. Poach. Give the water a gentle swirl, slip the eggs in from the cup, and cook 3–4 min until the whites are set but the yolks still feel soft. Lift out with a slotted spoon onto a towel to drain.

4. Plate. Hash down first, eggs on top, flaky salt and pepper over the eggs, more paprika or hot sauce. Break and eat.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.