Ms. Vee’s Sun-Dried Tomato Potato Hash

This elegantly simple dish is one of the most popular at the Beazley House.

Prep Time: 10mins. ✦ Cook Time: 30-45mins. ✦ Serves: 1-2


  • 1-2 jumbo eggs per person
  • 1 red potato per person, medium dice
  • 1/2 Tbsp. sun-dried tomato, chopped
  • 1 tsp. extra-virgin olive oil
  • 1 tsp. butter
  • pinch of Mrs. Dash Garlic & Herbs seasoning*
  • salt & freshly cracked pepper, to taste
  • pinch of onion powder
  • dried basil
  • 1-2 Tbsp. crumbled feta
  • 1 tsp. fresh parsley, minced (optional)
  • 2-4 slices of good bacon

*Cook’s Note: Alternatively, make your own Mrs. Dash by using a pinch (1/2 tsp.) of garlic powder, dried parsley, oregano, and red chili flakes.


Prepare bacon using your favorite method. At the Beazley House, we prepare our thick cut bacon by baking! Yep, in a 400º oven on a foil-lined pan, it’s ready in 20-30 minutes, depending on how crispy you like it.

Heat a 10-inch sauté pan over medium-low heat and add olive oil, one turn of the pan, and a pat of butter. Once the butter is melted & bubbly, add the cubed potato and onion. Sprinkle liberally with seasonings and a pinch of salt. Allow to sauté, turning every 5 minutes, until the potatoes are cooked through – about 15-20 minutes.

While the potatoes are cooking, prepare your poached eggs to your liking. About 3 minutes for soft yolks, up to 5 minutes for firm yolks.

When the potatoes are nearly cooked through, toss in the chopped sun-dried tomato, tossing to combine. Veggies are done when a potato is easily pierced with a fork.

Plate your vegetables in a nice ramekin or decorative plate. Nestle your poached eggs on top. Sprinkle with crumbled feta and fresh minced parsley (optional). Serve immediately with a hot mug of Beazley House Blend coffee and your crispy bacon, fresh out of the oven.