ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Two Potato and Beet Hash with Poached Eggs and Greens

Photo: Greg Dupree
Yield

4 servings (serving size: about 1 cup hash, 1 poached egg, and about 1 1/2 cups frisée)

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

Nutrition Information

  • calories 329
  • fat 11.5 g
  • satfat 2.3 g
  • monofat 6.9 g
  • polyfat 1.9 g
  • protein 11.7 g
  • carbohydrate 45.5 g
  • fiber 8.1 g
  • cholesterol 180 mg
  • iron 3.6 mg
  • sodium 472 mg
  • calcium 124 mg

How to Make It

  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.

Cook's Notes

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