Two Potato and Beet Hash with Poached Eggs and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To save time, you can purchase precooked, vacuum-packed beets at many markets in the produce section. 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 |
Directions:
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.
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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