Poached Eggs, Serving Dish, fork, toast & butter, plate, yellow onion, olive oil, garlic, thyme, oven roasted, Inspired

Tri-Colored Medley Potato Hash with Poached Eggs


1/2 lb. Lamb Weston® Tri-Colored Medley (LW508), baked or fried

1/2 Tbsp. unsalted butter

1/2 Tbsp. olive oil

1/2 cup sliced yellow onion

1 tsp. garlic, minced

1/4 tsp. chopped fresh thyme

6 poached eggs


  1. To a medium hot saute pan, add olive oil and butter. 
  2. When melted and foamy, add sliced onions and cook until soft and slightly caramelized, about 3 minutes. 
  3. Add garlic and saute for 30 seconds. 
  4. Add cooked potato medley and fresh thyme and cook 1 minute. 
  5. Season with salt and papper. 
  6. Remove from heat and portion into 3 individual serving dishes. 
  7. Place fresh poached eggs on top and serve.


1-2 portions