Farmers Market Hash with Poached Eggs
Sometimes the best dishes come together at the most unexpected times. When you’re least expecting it, when you barely have anything in the fridge and just have to throw something together, or when you are simply…not thinking about it. This farmers’ market hash is one of those dishes.
Not thinking can be such a great thing. I’m totally guilty of over-thinking most things in life (to the nth degree). Hello! Wedding planning!
When you spend close to four hours (ok, more like seven) trying to figure out what type and size pots and pans to register for, you know you have a serious problem.
But there is one area of my life where I consider myself to be a relatively successful ‘non-thinker’.
Food and cooking. I’m not gonna lie, food blogging has definitely made this a little bit more difficult. It is really easy to want to add one.more.thing to practically every dish that comes out of my kitchen (and makes itself onto this site). This can be a great thing, because sometimes it really is just that one little extra thing that takes a dish from good to great.
It has made me a more creative cook in so many ways!
But for the most part, I really just strive to make yummy food without the frills, and just the teeniest amount of flair. Food that makes me want to do a happy dance all over my little apartment. And more importantly, food that will hopefully make you want to do a happy dance all over your home!
That is always (and will forever be) my end goal. I definitely fall off the bandwagon every now and then, but I hope that is how you feel when you take the time to visit this site (and for that, I pretty much love your guts).
And if you get inspired to get in the kitchen and make your own version of a dish, well, that’s even better.
Woh, who knew hash could bring out all the mushy love stuff?!?
Hash tends to have that effect on me (and I’m pretty sure, most people). Throw together a skillet of crispy potatoes full of farmers’ market veggies (in this case, green beans, tomatoes, fresh corn, and mini sweet peppers), top it with perfectly runny poached eggs, and I guarantee that people will love you just a little bit more.
There are heavier, meatier hashes (like this one) and lighter, summer-y hashes. This dish is definitely the latter. It is hearty enough to fill you up for hours, but not food-coma inducing either.
If you can’t find mini sweet peppers, feel free to substitute with chopped bell peppers, cubanelle, or even poblano peppers (just remember, poblanos can vary in spiciness and the seeds should be removed prior to cooking).
Oh yeah, and remember that basil oil recipe I shared the other day? You’re going to want to drizzle the extras all over this. Cheese isn’t a bad idea either!
Farmers Market Hash with Poached Eggs
- 3 tablespoons vegetable oil divided
- 12 ounces (¾ lb) small red potatoes
- 3 ounces (¼ lb) green beans sliced into 1-inch pieces
- 1 ounce (6-7) mini sweet peppers stems removed
- 1 ear of corn stripped of kernels
- ½ cup (¼ lb) grape or cherry tomatoes, sliced in half
- 2 medium garlic cloves finely minced
- 4 eggs
- basil oil for drizzling
- microplaned parmigiano-reggiano cheese optional
- Preheat the oven to 425°F (218°C) with a rack in the center position.
- Chop the potatoes, leaving the skin on, into ½-inch chunks. Pat them lightly with a paper towel or clean kitchen towel to remove any excess starch. Heat 2 tablespoons of oil in a large (10-inch) cast-iron skillet over medium-high heat. Sauté the potatoes, tossing every few minutes, until golden brown on all sides. Season with salt and pepper and set aside on a plate for later.
- Heat the remaining tablespoon of oil to the skillet and add the green beans and mini sweet peppers. Sauté over medium-high heat for 2 to 3 minutes, stirring frequently, until lightly charred. Add the corn kernels and tomatoes and sauté for an additional 2 to 3 minutes, stirring often. Add the garlic, and sauté for an additional 30 seconds or until fragrant. Add the potatoes back into the pan. Season the hash to taste with salt and pepper. Using a spatula or spoon, distribute the hash evenly in the pan in one layer.
- Place the skillet in the oven and bake for 15 to 20 minutes, or until golden brown.
- Meanwhile, fill a small saucepan with several inches of water, salt heavily, and bring to a boil. Reduce the heat so that that the water is barely simmering (small bubbles are visible on the bottom of the pan).
- Crack the eggs, one at a time, into a small sieve set over a bowl. Discard any loose egg whites that drain into the bowl–and carefully transfer each egg into individual ramekins or bowls with a tight lip. Tip the eggs gently, try to do them simultaneously or quickly one after another, into the barely simmering water. Using a slotted spoon, gently make sure they are not sticking to the bottom of the pan. Cook them, turning them once, for 3 to 4 minutes, or until the whites are cooked through and the yolk is soft to touch. Lift with a slotted spoon and drain lightly on a paper-towel lined plate.
- Remove the hash from the oven, distribute it evenly among plates, top the hash with the poached eggs and drizzle with basil oil, if using. Top with grated cheese, as desired. Serve immediately.
Tips for Success
- Since the hash is cooked all the way through on the stove, you can skip the oven step in this recipe, but I love that it helps brown all the vegetables evenly (it helps make them a little bit more crispy) and keep the hash warm and out of the way while you prepare the eggs!
32 Comments on “Farmers Market Hash with Poached Eggs”
Lol. Sorry! Didn’t mean to make you sweat!
This recipe will definitely make it into our regular rotation. It’s versatile, too, which is a must when cooking from the selection at our small, very seasonal farmers market! 🙂
We also LOVED the basil oil recipe. It’s so simple, but so good.
I have a major pet peeve… I come across a beautiful blog like this. There’s a delicious sounding recipe and lots of absolutely gorgeous photos. Then I look in the comments section, and there are ZERO actual reviews. Drives me crazy! It happens sooo often, especially when searching on Pinterest.
If you’re buying food locally from farmers, you know it isn’t always the least expensive option (at least in my area), so I always hesitate to cook untried/unreviewed recipes. After all, I do have a budget to stick to, and with a toddler, time is also a constraint. I can’t afford, in any way, to make a meal, then have it be terrible, then have to go get something else to eat.
All that said, I made this meal with a few alterations (mostly based on what was available at my farmers market, and based on my “skill level” or lack thereof), and it was excellent. I subbed out the green beans for zucchini and added onions. I failed the day we made poached eggs in my cooking class, so instead, after the veggies were sautéed, I made small wells in the veggie pile and cracked the eggs into the wells, then baked until desired doneness was reached. My husband practically inhaled this meal. My toddler loved it, too. For anyone else who’s wondering – I don’t think you’ll be disappointed if you make this meal!!!
Hi Amber! Yikes–the beginning of your comment made me nervous!!! But I’m so thrilled that you enjoyed the recipe. I obviously love when people leave comments letting me know what they think of a recipe (both good and bad), but unfortunately, not everyone takes the time to come back and share comments, and it’s really out of my control! Depends on the post. Thank you for taking a chance on one of my recipes, and thanks for providing the positive feedback/suggestions! Hope you had a good weekend!
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If hash is on a menu at a restaurant, I’m getting it. There’s just something about it that I can’t resist. I can go for heavier or lighter, but I have to say this lighter version is sounding awfully delicious Laura!
Oh, goodness, this looks like such a gorgeous and simple meal! I also am an over thinker (true story, when I was wedding planning, I once spent 3 hours looking at different colored table cloths online before settling on white–the color I had pretty much decided before looking at so many options 🙂 After that incident, we made a motto for all wedding planning: make a decision and stick with it. Served us well!)
I’m a big big fan of dishes like that, so bring on the love! Looks delicious!
Thanks Simone! 🙂
I am a hugely over-thinking/over-worrying type myself, so I totally, completely understand and sympathize. I kinda like that way, it gives us a certain gravitas, don’t you think? Or am I just fooling myself?
Anyways, the farmer market’s hash looks great – so perfect for summer.
Glad to hear I’m not alone in that! Yes, I would like to think so too! 🙂 Although…it is annoying sometimes, haha.
Thanks so much Joyti!
I want this for breakfast, lunch, or dinner! Looks gorgeous and delicious and healthy! Wow!
Hash is such a brilliant way to use farmers market ingredients. I remember those registry days! Williams-Sonoma has a little scanner you can run around the store with that automatically adds stuff to the registry as you scan. I am embarrassed how nuts I went.
I DID THAT! Last weekeend…I also went to Crate & Barrel. I kept thinking, “wow, this is amazing. it is like shopping without having to pay the bill” 🙂
I need this in my life pronto! Holy delicious!
Oh my god yum! This is such an ideal lazy Saturday breakfast and I FINALLY bought a cast iron skillet 🙂
Oh yay!! Aren’t they the best? I literally make almost everything in them–try pizza, it works so well.
This is simply perfect, Laura!
Thanks so much Jennifer!
stopppp! this looks so crazy delicious.
all of those veggies, yes please
so glad i stumbled upon your blog. everything is so beautiful and i’m pretty sure the drool dribbling down from the corner of my mouth is a sign that your blog is INSANE.
Hahaha! Thank you SO much–that really means a lot Graham! 🙂
This is the type of breakfast that I could totally dive into this weekend. Love a great farmers market recipe.
Thanks so much Meagan!!
What a great way to use up a bunch of veggies! This looks fantastic, and that basil oil…wow! Definitely going to try this sometime soon 🙂
Basil oil is so easy and I’ve literally been putting it on everything! 🙂
Ahh this looks so tasty. I want to make it for lunch. Too bad I can’t have runny yolks while I’m preggers. This might have to wait until next summer…
Could you clarify #4? You say bake at 425 or until golden brown. How long did you bake it for? (Also #1 says preheat to 450)
Oh my gosh–thank you for catching that! I have fixed and updated the recipe. It should be 425 degrees for 15 to 20 minutes! Hope that helps! Also-you could definitely eat this with soft scrambled eggs on the side! 🙂
Thanks so much Lindsay!
I’m soooo guilty of overthinking everything! Replaying conversations, overthinking menu orders, everything! I’m glad you didn’t overthink this because it looks delish. I’m still left wondering what you ended up registering for!? I love hearing those details 🙂
Oh my gosh–don’t even get me near a menu! It is the worst! Pre-fixes are awesome for that reason alone.
I’m thinking about writing a wish list registry post! Or at least…trying to get everyone’s input!