I discovered purple potatoes at a farmers market and bought two pounds without knowing what to do with them. They ended up in this hash, roasted alongside red potatoes and red onion chunks at 200C (400F) until the outsides crisped and the insides went soft. The purple potatoes keep their colour through roasting, which means the hash looks dramatic on the plate, all purples and reds and golds, with poached eggs sitting on top and chives scattered over everything. Pretty damn satisfying to put on the table.
It is a one-pan breakfast if you poach the eggs on the stove while the potatoes roast. The roasting takes about 30 minutes, with one turn halfway through. The potatoes need space on the tray. Crowded potatoes steam instead of crisping, and the crisp is the whole reason you roast them instead of boiling.
How to Make Two Potato Hash
Cut Everything the Same Size
Cut both potato varieties and the red onions into roughly 2cm (3/4 inch) chunks. Even sizing means even cooking. Small pieces burn before large ones are done. Toss everything together in a large roasting pan with olive oil, salt, and pepper. 
Use a shallow pan, not a deep dish. The potatoes need to be in a single layer with space between them. Two trays if needed.
Roast Until Crisp, Then Add Herbs
Roast at 200C (400F) for about 15 minutes, then turn the potatoes with a spatula. Do not stir, turn. Stirring breaks the crust. Roast for another 15 minutes until deeply browned and crisp.
Toss with chopped fresh herbs while still hot. The heat releases the herb oils. Plate the hash, place a poached egg on each serving, and finish with snipped chives. The runny yolk acts as a sauce over the potatoes.
Two Potato Hash with Poached Eggs
- Total Time: 90 minutes
- Yield: Serves 2 to 6 1x
- Diet: Omnivore
Description
Crispy roasted potatoes and onions topped with perfectly poached eggs. A simple yet satisfying side or light brunch dish.
Ingredients
- 1.5 lbs (680 g) purple potatoes
- 0.5 lbs (227 g) red potatoes
- 2 small red onions
- 3 tbsp extra-virgin olive oil, pecan oil, or other oil
- 1.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 1-2 tsp chopped fresh herbs
- 1-6 eggs
- snipped chives or other fresh herbs
Instructions
- Preheat oven to 400°F (204°C).
- Wash potatoes and cut into roughly 3/4″ chunks.
- Cut onions into 3/4″ chunks and combine with potatoes in a large shallow roasting pan.
- Drizzle oil over potato mixture and toss to coat evenly.
- Season generously with salt, pepper, and fresh herbs; toss again.
- Roast in the oven for about 1 hour and 15 minutes, stirring every 20 minutes.
- When potatoes have about 15 minutes remaining, fill a deep saute pan or medium saucepan with 2″ of water.
- Bring water to a boil, then turn off heat.
- Crack each egg into a small bowl and gently slide into the water.
- Let sit undisturbed for 1 minute, then use two spoons to gently bring the egg whites around the yolks.
- Let eggs sit in the water (off the heat) for 4 minutes, or 2 minutes then return to low heat if needed for multiple eggs.
- Gently lift each egg out with a spatula and drain on paper towels.
- When potatoes are done, stir and taste; add more salt if needed.
- Serve poached eggs on roasted potatoes and onions.
- Sprinkle fresh herbs over the top.
Notes
- For perfectly poached eggs, ensure the water is just simmering, not boiling rapidly.
- Feel free to substitute other root vegetables like sweet potatoes or parsnips for some of the potatoes.
- Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
Where do I find purple potatoes?
Farmers markets and well-stocked supermarkets carry them, especially in autumn. They are sometimes labelled ‘purple majesty’ or ‘Adirondack blue’. If unavailable, use all red potatoes. The dish still works, just without the colour contrast.
Can I fry the eggs instead of poaching?
Yes. A fried egg with crispy edges works well on a hash. The poached egg gives you a runny yolk that acts as a sauce, which is ideal, but fried is faster and still good.
Can I prep the potatoes ahead?
Cut and store in cold water for up to 24 hours. Drain and pat completely dry before roasting. Wet potatoes do not crisp. The drying step matters more than the cutting step.
Never thought to roast two kinds of potato together but the color combo sold me on the spot. My kids might actually eat this one, which is a small miracle.
Crowded potatoes steam instead of crisp, and I have learned that the hard way more times than I care to admit. Giving them real space this round. Looks fantastic.
That plate is gorgeous. Making it Sunday.
I grew those exact purple potatoes in a raised bed a couple summers back and never figured out what to do with the harvest beyond mashing them into oblivion. This hash would have saved me. Roasted a tray this morning with red onion like you said, gave them plenty of room, and the crisp edges came out unreal. Poached egg on top turned it into a proper breakfast instead of sad leftovers. Thank you for this.