Summer Hash with Poached Eggs | Summer Dinner Recipes

The best part of summer cooking is the abundance of produce. Whenever I have a random bunch of veggies, I like to throw them together. One of the best ways to do that is with a hash. It’s easy to prepare and makes a delicious hearty meal without feeling heavy. A hash is also customizable. It consists of whatever you have on hand and anything you’d like. Its versatility in infinite.

This particular recipe is full of summer goodies. Zucchini and summer squash are taking over the farmer’s market lately. Have you seen the size of the zucchini? I should really remember to take photos sometimes. One of the vendors at my farmer’s market has zucchini that look the size of a large eggplant. This recipe only calls for a small-sized zucchini but if you love it, go crazy. I won’t judge. Yellow squash, aka summer squash, adds a nice burst of color to this otherwise green dish.

Poached eggs are easy to make. I used to be intimidated by poaching anything but it makes for a delicious egg. They become soft and velvety and that yolk spilling into the hash gives it a really rich flavor. Not a fan of runny yolks? Worry not! Simply leave your eggs poaching a little longer. The yolk will solidify like a hard boiled egg. Do NOT forget the vinegar. It helps the egg whites to coagulate which just means to solidify.

1 Zucchini, quartered lengthwise and cut into 1-inch chunks
1 Yellow Squash, quartered lengthwise and cut into 1-inch chunks
½ Red Onion, diced
2 Garlic Cloves, sliced
2-3 Red Potatoes, diced
6-8 Asparagus Stalks, cut into 1-inch pieces
1 tbsp. Dried Italian Seasoning
10 ounces Chicken Sausage, sliced
4 Eggs
1 tsp. Vinegar
3 tbsp. Olive Oil
Salt and Pepper


1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, season with salt and pepper and half of the Italian Seasoning. Let cook about 10 minutes until they begin to soften.

2. Add the onion, garlic, zucchini, yellow squash and asparagus to the skillet with the remaining Italian Seasoning. Let cook an additional 10 minutes or so until the vegetables are cooked through. Add the sliced chicken sausage and cook 3-5 minutes until warmed through and browned.

3. Meanwhile, poach the eggs.

  • Fill a large a saucepan ⅔ of the way with water and bring to a boil, add in the vinegar.
  • Crack one egg into a measuring cup or bowl. Gently slip the egg into the water. Repeat with a second egg. Don’t have more than two eggs in the water at a time because you don’t want to crowd the pot.
  • Let the eggs poach 4-5 minutes. Once the whites have solidified, you should be good. If you prefer a solid yolk, leave in a few extra minutes.
  • Use a slotted spoon or strainer to gently remove the poached egg. Immediately sprinkle with salt and pepper.

4. Serve the hash with a poached egg on top for each person. Top with cheese or chopped herbs if you wish.