Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage evenly over eggs.
Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.
Wine match: Merlot. Sweet, earthy beets and the tangy combo of greens and mustard are balanced by The Velvet Devil Merlot (Columbia Valley, Washington State, 2008; $12). The wine's opulent cooked cherry and chocolate aromatic profile give new life to this sadly scorned grape variety. --Alexander Spacher
I thought this dish is more upscale than homey, but maybe it was my changes: first, I used lightly blanched mustard greens from the farmer's market (so flavorful!) rather than cold lettuce, added garlic, fried the egg in the same pan as the browned potatoes (which, like the beets, I steamed first), arranged the crusty brown beet-onion-garlic-potato mixture on top of the warm greens, put the fried egg on top of that, then drizzled the vinaigrette over it all. And I used equal portions olive oil, red wine vinegar and a coarse-ground country dijon. Looked and tasted like an expensive dish in an urban restaurant.
If I was going to make this again, I'd parboil the potatoes and then just fry them up for 10 minutes or so in the pan with some oil. Following the recipe directions, my onions burned to an acrid crisp while I waited for the potatoes to cook all the way through. To solve this I'd shorten the onion cooking time by 3 minutes or so, parboil the potatoes before frying, and then add an extra Tbsp. of oil when the potatoes go into the pan. Like the other reviewers, I needed to add a lot of extra salt (probably up to 1 tsp. total) to make the flavors come together.
Delicious--perfect for a hearty winter breakfast.
Not having vacuum-packed beets, I just tossed the cubed beets into boiling water while the potatoes cooked, and when it was time to add them to the potato mixture, they were perfectly cooked.
This is a great easy veggie meal. Takes a bit longer to get the potatoes soft than what the recipe calls for and you do need more salt for seasoning. The salad and dressing is PERFECT side to this hash. YUM!
Not bad. Loved the poached eggs and the method for cooking them was helpful. The vinaigrette on the greens was very good and provided a nice foil for the mildly-flavored-potato beet mixture. Needed to add extra salt to the potatoes to bring out the flavor. Not a "wow" recipe, but nice basic comfort-food.
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