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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
  4. 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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