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.
Two Potato and Beet Hash with Poached Eggs and Greens
Photo: Randy Mayor; Styling: Cindy Barr
To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section.
Yield: 4 servings (serving size: about 1 cup hash, 1 poached egg, and about 1 1/2 cups frisée)
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Amount per serving
- Calories: 329
- Fat: 11.5g
- Saturated fat: 2.3g
- Monounsaturated fat: 6.9g
- Polyunsaturated fat: 1.9g
- Protein: 11.7g
- Carbohydrate: 45.5g
- Fiber: 8.1g
- Cholesterol: 180mg
- Iron: 3.6mg
- Sodium: 472mg
- Calcium: 124mg
- 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
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