Garden Hash Browns with Poached Eggs and Bacon

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Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4

Zucchini and carrots lend color and flavor to this potato hash, which is shaped into patties and fried until crispy. Top the patties with poached eggs and serve with a side of bacon for a complete meal.


  • 2 zucchini, about 3/4 lb. total
  • 1/2 tsp. kosher salt, plus more, to taste
  • 2 carrots, about 6 oz. total, peeled
  • 2 russet potatoes, about 1 1/4 lb. total, peeled
  • 2 Tbs. thinly sliced green onions, green portion only
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 egg, lightly beaten
  • Freshly ground pepper, to taste
  • 3 Tbs. unsalted butter
  • 3 Tbs. canola oil
  • 8 thick-cut bacon slices
  • 8 eggs


Using the fine-grate setting of a food processor or a handheld grater, grate the zucchini. Transfer to a bowl and toss with the 1/2 tsp. salt. Place in a colander set over a bowl and let the zucchini drain for 30 minutes. Using your hands, squeeze out the excess moisture, then transfer the zucchini to a large bowl.

Finely grate the carrots and add to the bowl with the zucchini. Finely grate the potatoes and, using your hands, squeeze out the excess moisture. Add the potatoes to the bowl. Stir in the green onions, parsley and beaten egg, and season with salt and pepper.

Preheat an oven to 200°F. Place a wire rack on a baking sheet.

In a griddle over medium heat, melt 2 Tbs. of the butter with 2 Tbs. of the oil. When the foam subsides, scoop out 1/4 cup of the vegetable mixture, lightly squeeze out any excess moisture with your hands and form a patty about 3 inches in diameter. Gently place the patty on the griddle. Repeat to form 3 more patties. Fry the patties until golden, 5 to 6 minutes. Flip the patties over and fry until golden on the other side and cooked through, 5 to 6 minutes more. Transfer the patties to the rack-lined baking sheet and keep warm in the oven. Repeat to form 4 more patties and fry them in the remaining 1 Tbs. butter and 1 Tbs. oil.

In a grill pan over medium heat, fry the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain.

Meanwhile, fill an egg-poaching pan two-thirds full with water and bring to a gentle simmer over medium heat. Crack an egg into each cup and gently simmer until the whites are set, about 4 minutes. Using a small offset spatula, transfer the eggs to a plate and dab off any excess moisture with a paper towel. Repeat to poach the remaining 4 eggs.

Place 2 hash brown patties on each of 4 warmed plates. Top each patty with a poached egg and serve the bacon alongside. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.
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