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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
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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

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

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Siobhan LaCroix says:

    Beautiful colors and textures! Looks delicious.

  2. Allan says:

    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.

  3. Nina at says:

    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!

  4. Amy @ Thoroughly Nourished Life says:

    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!

  5. Emily Brungard says:

    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.


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