Wooster Sauce Glazed Breakfast Hash with Soft-Cooked Eggs and Crispy Sourdough

Wooster Sauce Glazed Breakfast Hash with Soft-Cooked Eggs and Crispy Sourdough

A cozy, savory-sweet breakfast hash that showcases Wooster Sauce as a bright glaze for caramelized vegetables and tender potatoes. Finished with soft-cooked eggs and crunchy sourdough, this dish balances tang, umami, and a touch of sweetness. Serves 3 to 4.

Ingredients

• 1 1/2 pounds baby Yukon Gold potatoes, halved or quartered if large
• 2 tablespoons olive oil, plus 1 teaspoon for bread
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, seeded and diced
• 1 cup Brussels sprouts, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 3 tablespoons Wooster Sauce (about half a jar will be generous)
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 4 large eggs
• 2 tablespoons butter
• 4 thick slices sourdough bread
• 1/4 cup chopped scallions for garnish
• 1/4 cup crumbled feta or goat cheese, optional
• Fresh parsley or microgreens for finishing

Instructions

1. Prep the potatoes: Place potatoes in a pot, cover with cold salted water, bring to a gentle boil and simmer for 8 minutes until just tender. Drain and set aside to steam dry.
2. Heat a large heavy skillet over medium-high heat and add 2 tablespoons olive oil. Add the par-cooked potatoes in a single layer. Let them cook undisturbed for 3 to 4 minutes until bottoms develop a golden crust. Stir and continue to cook 4 to 5 minutes more until most pieces are crisp and golden. Season with salt and pepper and transfer potatoes to a bowl.
3. In the same skillet reduce heat to medium and add the sliced onion and red bell pepper. Cook, stirring occasionally, 6 minutes until softened and starting to caramelize. Add the thinly sliced Brussels sprouts and continue cooking 4 minutes until they soften and brown at the edges.
4. Add the minced garlic, smoked paprika, and cumin; cook 30 to 45 seconds until fragrant. Return the potatoes to the skillet and toss to combine. Taste and adjust salt and pepper.
5. Make the Wooster glaze: In a small bowl whisk together 3 tablespoons Wooster Sauce, apple cider vinegar, and Dijon mustard. Drizzle the glaze over the hash and stir, letting the sauce bubble and cling to the vegetables for 1 to 2 minutes. The glaze will slightly reduce and give a glossy, tangy-sweet coating.
6. While the glaze reduces, warm a small saucepan of water to a gentle simmer for the eggs. For soft-cooked eggs with runny yolks, lower eggs into simmering water and cook 6 minutes. Transfer eggs to an ice bath for 1 minute, then gently peel. For firmer yolks, cook 8 minutes.
7. Toast the sourdough: Brush each slice with a little olive oil and toast in a separate skillet or under a broiler until golden and crisp. Rub lightly with a cut garlic clove for extra aroma if desired.
8. Finish the hash: Add butter to the skillet with the glazed hash and stir until melted for a silky finish. Sprinkle half the scallions and the optional crumbled cheese over the top and remove from heat.
9. Plate: Divide toasted sourdough among plates, scoop a generous portion of hash onto each slice or alongside it. Halve the soft-cooked eggs and nestle them on top of the hash so the yolks can ooze when cut. Garnish with remaining scallions and parsley or microgreens. Serve immediately with the jar of Wooster Sauce nearby for extra drizzles.

Notes

• Creative use of Wooster Sauce: besides glazing the hash, place a small spoonful on each toasted sourdough slice and swirl with a little butter before topping with hash for an extra hit of flavor and an attractive glossy finish.
• Make it vegetarian by swapping the butter for olive oil and using plant-based cheese or skipping cheese entirely.
• Leftovers keep in the fridge up to 3 days. Reheat gently in a skillet with a splash of water to revive the texture.

For more about Wooster Sauce visit the product page: https://coomoojams.com/product/wooster-sauce/