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Farro and Potato Hash with Poached Eggs

Hands-on time 10 mins
Total time 38 mins

Serves 4

Hash is traditionally a breakfast dish consisting of chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions and garlic. Leftover farro incorporates surprisingly well into a standard breakfast hash. The whole dish is a tasty way to use up bits of this and that, including a little piece of sausage or that one zucchini left in the fridge. The farro in this hash releases a little starch after it’s combined with the potato mixture, which helps to bring everything together. You can get a similar result with cooked barley, freekeh, or buckwheat groats.


  • 1 1/2 tablespoons canola oil
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 12 ounces Dutch yellow baby potatoes or Yukon gold potatoes, cut into 1/2-inch cubes
  • 1/2 cup water
  • 1 cup (1/2-inch) cubed zucchini
  • 4 ounces diced smoked sausage
  • 1 cup cooked whole-grain farro
  • 1/2 teaspoon kosher salt
  • 4 large eggs
  • 1/4 cup chopped fresh chives
  • 1 tablespoon thyme leaves
  • Freshly ground black pepper

Nutrition Information

  • calories 355
  • fat 19 g
  • satfat 5 g
  • monofat 8.9 g
  • polyfat 3.4 g
  • protein 15 g
  • carbohydrate 33 g
  • fiber 4 g
  • sugars 2 g
  • Est. Added Sugars 0 g
  • cholesterol 206 mg
  • iron 2 mg
  • sodium 523 mg
  • calcium 58 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Add potatoes and 1/2 cup water; cover and cook 10 minutes or until almost tender. Stir in zucchini and sausage; cook, uncovered, 5 minutes or until all liquid evaporates and potatoes begin to brown. Stir in farro and salt; cook 3 minutes or until thoroughly heated. Keep warm.
  2. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break each egg into a custard cup. Gently pour eggs into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Stir chives and thyme into hash; spoon about 1 cup hash onto each of 4 plates. Top each serving with 1 egg; sprinkle evenly with pepper.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;