Anything Hash & Perfectly Poached Eggs

Anything Hash & Perfectly Poached Eggs


  • 2 cups of vegetables cut into small cubes (today I used a leftover baked potato, some carrot, some swede(rutabaga), broccoli stems and a small onion)
  • 1/2 TBS butter
  • 1/2 TBS oil
  • salt and black pepper
  • 2 large free range eggs


  1. Prepare your vegetables. Peel the carrots and swede, trim any fibrous bits from the broccoli stems, saving any leaves. Chop them all into a uniform size along with the potato and onion. 
  2. Heat the butter and oil in a heavy based skillet. (I used my cast iron.) Once the butter begins to foam, add the vegetables. Turn them to coat in the fat then turn the heat down low, cover and allow to cook over low heat for about 10 minutes until everything is tender. Remove the lid, turn up the heat, season to taste with salt and black pepper and cook, turning over occasionally until golden brown in places. Keep warm while you poach your eggs. 
  3. Have all your eggs at room temperature and break each into a small bowl before you start. Bring a pot of water, to which you have added 1 tsp of vinegar, to a slow simmer over gentle heat. Once you can see tiny bubbles on the bottom of the pan, carefully add the eggs, one at a time.
  4. Simmer, without covering for exactly 1 minute. Remove the pan from the heat and let the eggs sit in the hot water for exactly ten minutes. (a timer is incredibly useful here) At the end of the time you should have a perfect poached egg, with a beautifully translucent and pefectly set white and a soft and creamy yolk. Remove the eggs with a slotted spoon, one at a time onto some paper kitchen toweling to drain.
  5. Divide the hash and spoon it onto heated serving dishes.  Top each serving with a poached egg and serve immediately.

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