crash potatoes and poached eggs … it’s what’s for breakfast

The other night, the Cowboy made hot crash potatoes as a side dish for dinner.

I had never heard of hot crash potatoes before.

But he found this recipe on The Pioneer Woman’s site.

Basically, it’s a boiled red potato that is then smashed in a pan (just kind of collapsed with one smash of a potato masher), drizzled with oil and salt and pepper and then baked in a 450 degree oven for about 20 minutes.

Yum, right?

And I don’t even like potatoes that much (unless they are sweet potatoes … or french fries).

But these were really good.  Crispy skinned salty goodness.

So Sunday morning (because I couldn’t make breakfast cake four days in a row), we tried something new and exciting.

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You guess it!  Hot crash potatoes with chorizo and poached eggs.

They were pretty much near perfect.

And we only had to make a few modifications to the Pioneer Woman’s recipe.

Makes 2 servings:


  • 2 Red Potatoes
  • 1 tablespoon Grape Seed oil
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Smoked Paprika
  • 1/2 link of Chorizo (finely diced into 1/4″ pieces …or smaller … chorizo crumbles, really)
  • Salt & Pepper (to taste)
  • 1 teaspoon Apple Cider Vinegar
  • 2 Eggs


Boil the potatoes until they are easily pierced with a fork.  (Mid-boil, preheat the oven to 450 degrees … depending on how long your oven takes to heat up.)

Remove the potatoes from water and put in an oven-safe pan or skillet.  Using a potato masher, “crash” the potatoes.  Basically, you just need to press them down until the skin open up and all the white potato goodness starts to explode through the masher.

Drizzle the “crashed” potatoes with grape seed oil.  (We use grape seed oil because it has a higher smoke point than olive oil.)  Sprinkle on the Paprika, the Herbs du Provence and salt and pepper.  Add the chorizo and bake in the oven for about 20 minutes.

When there’s about 4 minutes left, bring 4 cups of water plus one teaspoon of Apple Cider Vinegar to boil.  NOTE: The ACV acts as a catalyst for your egg whites to bind together.  Without it (or some other vinegar) you end up with poached yokes in a mass of stringy whites.  So … don’t forget the ACV!

Crack an egg into a small bowl and gently let it into the boiling water (BE CAREFUL!! That water’s HOT!).  Do the same with the next egg.

Back to the potatoes … Remove the potatoes from the oven and plate them.

And back to the eggs … Poached eggs take about 3 – 3 1/2 minutes to cook.  Using a slotted spoon, carefully remove the eggs from the water and add them to your potatoes.  Sprinkle with a dash of salt (to taste) and enjoy!


Here’s what we’re planning on doing differently next time …

  • I think sautéed spinach and shallots between the potato and egg would be AMAZING.
  • The Cowboy wants to try these with Hollandaise sauce … a Benedict-Redux, as it were.
  • It doesn’t need the chorizo … a few shallots (or finely chopped sautéed onions) would be equally tasty.  Or, of course you could add some bacon or leftover steak or chicken or turkey … you’re limited only by what’s in the fridge, I think.
  • You could try a Mexican-twist, with some plain yogurt or sour cream and raw garden salsa.

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