Poached Eggs and Potatoes

This poached eggs and potatoes is a tasty vegetarian brunch recipe, featuring both sweet potatoes and red potatoes for a savory sweet hash.

Poached Eggs and Potatoes

Do you brunch? We don’t often, but on special occasions we love a leisurely brunch on a Saturday morning. Here’s a little menu we created for you with our friend Shelly of Vegetarian Ventures. It turned out so lovely and colorful that we forgot it was the middle of winter! This would be a perfect for a Valentine’s Day brunch, or any special morning. This poached eggs and potatoes recipe is the main dish of our brunch menu, and man was it good. The sweet potatoes and red potatoes have a savory sweet vibe that’s addictingly good. Keep reading for the eggs and potatoes recipe: which works as a simple dinner recipe too!

Related: 14 Red Potato Recipes | Homemade Tater Tots | Sweet Potato Hash Browns

Poached Eggs and Potatoes
Poached Eggs and Potatoes

How to make poached eggs and potatoes

It’s fairly common that Alex and I will do “brinner”: that is, breakfast for dinner! And this eggs and potatoes recipe is exactly what we crave: sweet potatoes and red potatoes that are roasted until crisp, then topped with an ooey gooey egg yolk. The yellow yolk spills out of the white, creating a sort of sauce for the entire dish. It’s so, so good: and of course it’s perfect for brunch too! But you’ll more often see Alex and I making this for dinner fare.

This poached eggs and potatoes recipe is a play on a potato hash using two types of potatoes: sweet potatoes and red potatoes. The contrast of the two makes for a perfect savory and sweet combination. To make the potatoes, you simply roast them both in a very hot oven, drizzled with a bit of olive oil and kosher salt. It makes for the perfect crispy potato and you don’t have to spend hours slaving over the stove. Top it with a poached egg, and you’re in heaven. See below for our poached egg recipe!

Poached Eggs and Potatoes | Brunch | Brunch table with hands

A special brunch menu

For this brunch menu, the theme was a wintery morning, since we created it for Valentine’s Day. However, many of the items on this menu work any time of the year! The poached eggs and potatoes is the main dish, accompanied by our bright pink blood orange sparkling water. Shelly contributed the muffins recipe with compound butter, which was the perfect match. It all works together beautifully! Below is our menu. We suggest making the muffins the night before for easy preparation on the day of. Then roast the potatoes, make the water and coffee, and finish it off with the eggs.

Many thanks to Shelly for the idea of collaborating on this menu! She’s located just an hour away from us, so it’s great to be able to cook together in person. Check out her blog Vegetarian Ventures – her photography and recipes are out of this world! And she just posted about our time together as well over on her website, here.

Poached Eggs and Potatoes
Poached Eggs and Potatoes | Kitchen | Cooking in kitchen

Did you make this recipe?

If you make this two-potato hash and soft boiled eggs, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.

This recipe is…

Vegetarian and gluten-free.

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Poached Eggs and Potatoes

1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


This poached eggs and potatoes is a tasty vegetarian brunch recipe, featuring both sweet potatoes and red potatoes for a savory sweet hash.


  • 1 ¼ pounds sweet potatoes
  • 1 ¼ pounds red skinned potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Fresh ground pepper
  • 4 eggs
  • 2 cups tender greens
  • Microgreens for garnish (optional)


  1. Preheat oven to 450°F.
  2. Wash the potatoes (do not peel), then dice them.
  3. In a bowl, mix the potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper. Line a baking sheet with parchment paper, then pour the potatoes onto sheet and roast for 30-35 minutes until slightly browned and cooked through, stirring once.
  4. About 10 minutes before the potatoes are done, poach the eggs.
  5. When the potatoes are done, mix them with 2 cups greens and allow the heat to slightly wilt the greens.
  6. To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.
  • Category: Brunch
  • Method: Baked
  • Cuisine: American

Keywords: Poached Eggs, Eggs and Potatoes, Two Potato Hash, Sweet Potato Recipes, Vegetarian Brunch Recipes, Brunch Recipes, Sweet Potatoes, Red Potatoes, Eggs

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    February 1, 2015 at 2:53 pm

    What a fun collaboration and such a delicious sounding menu! So fun seeing the pictures of you guys cooking together too : )

  • Reply
    February 2, 2015 at 1:42 am

    You’re right – this is so bright and pretty it hardly looks like a winter brunch at all – what a fun way to stick it to the season! Great idea to make the hash by roasting – much easier to do it that way for a crowd.

  • Reply
    February 2, 2015 at 9:48 am

    SO jealous of all your natural light!! :) This brunch spread looks spectacular.

  • Reply
    Katrina @ Warm Vanilla Sugar
    February 2, 2015 at 10:40 am

    Such a simple and delicious looking hash! Breakfast win!!

  • Reply
    Katie @ Whole Nourishment
    February 2, 2015 at 10:47 am

    Yes, we brunch! Although we entertain much more often for dinner, brunch is my favorite meal to entertain because it’s casual and usually anything goes so we can have sweet and savory all at once. Loving the hash – it’s the perfect cooking style for a group.

  • Reply
    [email protected]
    February 2, 2015 at 11:23 am

    I want to make this right now, it looks that good! I am such a huge fan of hash!

  • Reply
    Tamer Soliman
    February 2, 2015 at 1:17 pm

    Awesome recipe with simple ingredients. It’s what we all need :).

  • Reply
    Jessie Snyder | Faring Well
    February 2, 2015 at 2:00 pm

    These photos are so crazy gorgeous! And so in this spread. How cool that you guys did this together! <3

  • Reply
    February 2, 2015 at 3:37 pm

    This whole brunch looks so amazing! I can rarely pull myself together in the morning any more than necessary to cook some oatmeal, but I love that this would alternatively make a fantastic breakfast for dinner option! All the colors are so tantalizing.

  • Reply
    February 2, 2015 at 4:47 pm

    Such beautiful photos! So vibrant colors! Everything looks so inviting!!

  • Reply
    Emily Brungard
    February 2, 2015 at 6:37 pm

    This looks wonderful! I love the vibrant colors in your photos! I’ve been silently reading this blog for a few months now and I think it’s so cool to see such an amazing blog from Indianapolis! As someone who lived in the suburbs of Indy (now I’m at Ball State), it’s just neat to know that there is an active food blogging community around me.


  • Reply
    Amy @ Thoroughly Nourished Life
    February 2, 2015 at 7:14 pm

    I love brunch! It’s the perfect compromise for a couple composed of one vegetarian early riser and an omnivorous sleep-in addict. These dishes are a bright and beautiful way to celebrate a special brunch with friends, or just for two!

  • Reply
    Nina at focusedonfit.com
    February 2, 2015 at 9:30 pm

    Wow – this hash looks incredible! Love the use of sweet potatoes, everytime I eat a sweet potato, I am reminded how tasty they are, so underrated! And using sweet potatoes to celebrate with your sweetie….so sweet! Thanks for a great recipe!

  • Reply
    February 4, 2015 at 12:22 am

    What an awesom recipe, I love the combinations used and the way they compliment each other! really loking forward to giving this one a try.

  • Reply
    Siobhan LaCroix
    March 9, 2015 at 10:33 pm

    Beautiful colors and textures! Looks delicious.

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