Tri-Colored Medley Potato Hash with Poached Eggs

Chef's Tip Optional:  drizzle with Hollandaise sauce or lemon butter.


  • 1/2 lb. Lamb Weston® Tri-Colored Medley (Item #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


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


Serves 1-2