Two Potato and Beet Hash with Poached Eggs and Greens

Name: Two Potato and Beet Hash with Poached Eggs and Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams cup cubed peeled cooked beets (about; 1 teaspoons black pepper, divided; 1 liters torn frisée or curly endive; 1 teaspoons Dijon mustard; 4 larges eggs; 1 Tbsp chopped fresh sage, divided; 3 garlic cloves, minced; 2 Tbsps extra-virgin olive oil, divided; 237 milliliters finely chopped onion; 5 teaspoons red wine vinegar, divided; 1 teaspoons salt, divided; 340 grams cups cubed peeled sweet potato (about; 340 grams cups cubed peeled Yukon gold potato (about

Two Potato and Beet Hash with Poached Eggs and Greens is a gluten free, dairy free, whole 30, and vegetarian recipe with 4 servings. One portion of this dish contains roughly 12g of protein, 12g of fat, and a total of 312 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of onion, pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as an affordable side dish.

Instructions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion to pan; saut for 5 minutes or until tender and golden brown.

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Onion

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Frying Pan

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.

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Potato

Garlic

Pepper

Beet

Sage

Salt

Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer.

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Water

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Frying Pan

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.

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Custard

Vinegar

Egg

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Frying Pan

Remove eggs from pan using a slotted spoon.

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Egg

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Slotted Spoon

Frying Pan

Sprinkle 1/2 teaspoon sage evenly over eggs.

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Egg

Sage

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.

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Mustard

Vinegar

Pepper

Sage

Salt

Cooking Oil

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Whisk

Bowl

Add frise; toss to coat.

Serve with hash and eggs.

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Egg

Hash Browns

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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Chocolate