Poached Eggs & Hash Browns

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 378kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 2 cups Potatoes shredded
  • 1/2 tsp Paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 2 Tbsp White vinegar
  • 8 Eggs
  • 6 oz Chicken sausage links sliced
  • 4 slices Sourdough bread toasted
  • 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits) 
  • 2 tbsp Fresh chives chopped
US Customary - Metric

Instructions

  • Heat the oil in a non-stick pan over medium low heat. Once hot, add the potatoes, paprika, onion powder and garlic powder. Season well with salt and a little pepper. Sauté until golden brown and tender, about 6-8 minutes.
  • Fill a pot or saucepan halfway with water. Bring the water to a low simmer. Add vinegar to the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once, being careful not to overcrowd the pan.)
  • Cook the eggs in the water for 3-5 minutes, gently flipping over halfway through until the whites are firm. Remove the eggs with a slotted spoon. Season with salt and pepper.
  • While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
  • Toast the bread. Serve with hash browns, chicken sausage, and pear. Garnish with chives.

Nutrition

Calories: 378kcal | Carbohydrates: 24g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 707mg | Potassium: 241mg | Fiber: 3g | Sugar: 7g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 3mg

Poached Eggs & Hash Browns

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 378 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 2 cups Potatoes shredded
  • 1/2 tsp Paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Garlic powder
  • 2 Tbsp White vinegar
  • 8 Eggs
  • 6 oz Chicken sausage links sliced
  • 4 slices Sourdough bread toasted
  • 1 Pear sliced (Check the Fruit guide to substitute seasonal fruits) 
  • 2 tbsp Fresh chives chopped

Instructions
 

  • Heat the oil in a non-stick pan over medium low heat. Once hot, add the potatoes, paprika, onion powder and garlic powder. Season well with salt and a little pepper. Sauté until golden brown and tender, about 6-8 minutes.
  • Fill a pot or saucepan halfway with water. Bring the water to a low simmer. Add vinegar to the water.
  • Crack the eggs into a bowl. Gently place the eggs into the water. (Poach multiple eggs at once, being careful not to overcrowd the pan.)
  • Cook the eggs in the water for 3-5 minutes, gently flipping over halfway through until the whites are firm. Remove the eggs with a slotted spoon. Season with salt and pepper.
  • While the eggs are cooking, brown the chicken sausage on both sides in a non-stick pan over medium heat.
  • Toast the bread. Serve with hash browns, chicken sausage, and pear. Garnish with chives.

Nutrition

Calories: 378kcalCarbohydrates: 24gProtein: 21gFat: 22gSaturated Fat: 5gTrans Fat: 1gCholesterol: 357mgSodium: 707mgPotassium: 241mgFiber: 3gSugar: 7gVitamin A: 825IUVitamin C: 4mgCalcium: 96mgIron: 3mg
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