Two-Potato Hash with Soft-Boiled Eggs

Two-Potato Hash and Soft-Boiled Eggs {Brunch Menu} | A Couple Cooks

Two-Potato Hash and Soft-Boiled Eggs {Brunch Menu} | A Couple Cooks

Two-Potato Hash and Soft-Boiled Eggs {Brunch Menu} | A Couple Cooks

Two-Potato Hash and Soft-Boiled Eggs {Brunch Menu} | A Couple Cooks

Two-Potato Hash and Soft-Boiled Eggs {Brunch Menu} | A Couple Cooks

Two-Potato Hash and Soft-Boiled Eggs {Brunch Menu} | A Couple Cooks

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 lazy morning.

Blood oranges were suggested by Shelly, since it’s the season for citrus. Their bright pink juice is gorgeous and the flavor sweet and mild, perfect for a refreshing drink or zesty muffin. We contributed the hash and the sparkling water recipes, and Shelly created the muffins and compound butter. It all worked together beautifully, somehow conceived from a random chain of emails during the week! Luckily Shelly is amazing at baking, which was a perfect counterbalance to our preference for cooking.

Below is our menu. For a Valentine’s Day menu, we suggest making the muffins the night before for easy preparation on the day of. Then get the roasting potatoes in the oven for the hash, make the water and coffee, and finish it off with the eggs.

Two-Potato Hash with Soft-Boiled Eggs

Blood Orange and Quinoa Muffins with Crystallized Ginger-Thyme Butter (at Vegetarian Ventures)

Blood Orange Rosemary Sparkling Water (to appear on our blog in a few days)


Many of the ingredients for this recipe were found at the Indy Winter Farmer’s Market: eggs and greens from Full Hand Farm and microgreens from Growing Places Indy.

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. Also, she is one of the two creative women behind Driftless, a magazine celebrating the Midwest. It’s gorgeously done!

Brunch not your thing? Check back next week – we have a Valentine’s Day dinner date planned for you! We’re also offering a Whole Food Cooking for Couples class here in Indy on February 15!

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.


Two-Potato Hash with Soft-Boiled Eggs

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4


  • 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. Fill a saucepan with enough water to cover 4 eggs and bring it to a boil. Once boiling, carefully lower the eggs into the water. Reduce the heat and gently simmer for 6 minutes.
  5. Meanwhile, prepare a bowl with ice water. After 6 minutes, transfer the eggs to the bowl of water and allow to cool. Once cool, gently peel the eggs.
  6. When the potatoes are done, mix them with 2 cups greens and allow the heat to slightly wilt the greens.
  7. To serve, place potatoes on a plate, then top with egg, a bit of kosher salt and pepper, and microgreens if desired.


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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
    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
    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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