Two Potato And Beet Hash With Poached Eggs And Greens Recipe

Name: Two Potato And Beet Hash With Poached Eggs And Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 frisee or curly endive

Servings: persons

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 frisee or curly endive

1
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 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 frisee; 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

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Two Potato And Beet Hash With Poached Eggs And Greens falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two Potato And Beet Hash With Poached Eggs And Greens

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