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Poached Eggs and Potatoes

  • 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