Two Potato and Beet Hash with Poached Eggs and Greens

Two Potato and Beet Hash with Poached Eggs and GreensRecipe
Photo: Randy Mayor; Styling: Cindy Barr
To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section.


4 servings (serving size: about 1 cup hash, 1 poached egg, and about 1 1/2 cups frisée)

Recipe from

Cooking Light

Nutritional Information

Calories 329
Fat 11.5 g
Satfat 2.3 g
Monofat 6.9 g
Polyfat 1.9 g
Protein 11.7 g
Carbohydrate 45.5 g
Fiber 8.1 g
Cholesterol 180 mg
Iron 3.6 mg
Sodium 472 mg
Calcium 124 mg


2 tablespoons extra-virgin olive oil, divided
1 cup finely chopped onion
2 cups cubed peeled Yukon gold potato (about 3/4 pound)
2 cups cubed peeled sweet potato (about 3/4 pound)
1 tablespoon chopped fresh sage, divided
3 garlic cloves, minced
1 cup cubed peeled cooked beets (about 1/2 pound)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
5 teaspoons red wine vinegar, divided
4 large eggs
1/2 teaspoon Dijon mustard
6 cups torn frisée or curly endive


1. 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.

2. 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.

3. 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