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1
Preheat the oven to 200F.
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2
Place the potatoes in a large pot with enough water to cover by about 1 inch and bring to a boil.
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3
Reduce the heat to a simmer, cover, and cook until the potatoes are tender, 20 to 30 minutes.
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4
Drain and mash roughly with a potato masher; the potatoes do not have to be smooth.
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5
Combine the potatoes, 1 cup of the pot roast, the onion, egg, flour, and parsley in a large bowl and stir to thoroughly combine.
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6
Season with salt and pepper to taste and stir to mix.
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7
Form into four 3-inch-round, 1/2-inch-thick patties and refrigerate for about 15 minutes.
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8
Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat until hot.
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9
Add the cakes and cook for about 3 minutes per side, until golden brown and crispy.
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10
Place in the oven to keep warm.
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11
Fill another large skillet with water about 2 inches deep and bring to a boil.
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12
Add the vinegar and salt and reduce the heat to a simmer.
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13
Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks (see Know-how, page 86).
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14
Use a slotted spoon to gently transfer the eggs to a paper towellined platter to drain.
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15
Just before serving, toss the greens with 1/4 cup of the vinaigrette.
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16
Place 1 potato cake on each plate and top with 1 or 2 poached eggs and about 1/4 cup of the remaining pot roast.
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17
Drizzle about 1/4 cup of the remaining dressing on and around the eggs and top with a handful of the dressed greens.
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18
Season with salt and pepper to taste and serve warm, garnished with the chives.
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19
Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid.
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20
Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.
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21
If youre itching to make this dish but dont have leftover pot
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22
roast on hand, try substituting corned beefit has a similarly flaky texture and good beef flavor.
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23
This recipe is also great as a vegetarian dish, without the meat.
