Wednesday, December 1, 2010

Two Potato and Beet Hash with Poached Egg and Greens

This was a great fall meal, especially the week after Thanksgiving. It had the flavors of fall – sweet potato, beet, and sage, but wasn’t a heavy meal (we had enough of those last week). If you are getting the same items I did in my CSA this week, it’s also a great meal. It used some of the beets, some of the sweet potatoes, some of the onion (you get the idea), but still left some for other recipes. This one is a keeper.

Tuesday Menu: Two Potato and Beet Hash with Poached Egg and Greens
Farm Share Produce: Onion, Potatoes, Sweet Potatoes, Beets

Two Potato and Beet Hash with Poached Egg and Greens
Adapted from

2 T olive oil, divided
1 cup finely chopped onion
¾ pound cubed, peeled potato
¾ pound cubed, peeled sweet potato
1 T chopped fresh sage, divided
3 cloves garlic, minced
¼ cup broth, chicken or vegetable
½ pound cubed, peeled beets (roast at 400 degrees for 35 minutes or boil while making hash)
Salt and pepper to taste
5 t red wine vinegar, divided
4 large eggs
½ t Dijon mustard
6 cups salad greens

Heat 1 T of oil in large skillet over medium-high heat. Add onion to pan and sauté until tender, 5 minutes. Add potatoes, sweet potatoes, 2 t sage, garlic, and broth to the pan. Cover and cook about 25 minutes until potatoes are tender, stirring occasionally. Add beets and salt and pepper to taste. Cook uncovered for 10 minutes to evaporate liquid and continue cooking the potatoes and beets.

To prepare poached egg fill a skillet 2/3 full of water. 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.

In the 3 minutes the eggs are cooking prepare plates with the hash. Remove eggs from pan using a slotted spoon, allow to drain over the pan. Place egg on top of hash and sprinkle with remaining sage.

To prepare greens combine remaining 1 T olive oil, 2 t red wine vinegar, salt and pepper, and mustard in a large bowl, stirring with a whisk. Toss with salad greens. Add greens to plate with hash and eggs.

NOTE: It is worthwhile to check out the original recipe. The greens suggested are frisee. It calls for a nonstick pan (which I don’t have), this would allow the broth to be eliminated. It also gives some short cuts for the beets.
If you roast the beets wrap them in foil.

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