Two Potato and Beet Hash with Poached Eggs and Greens

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup finely chopped onion
  • 2 cups cubed peeled Yukon gold potato (about ¾ pound)
  • 2 cups cubed peeled sweet potato (about ¾ pound)
  • 1 tablespoon chopped fresh sage, divided
  • 3 garlic cloves, minced
  • 1 cup cubed peeled cooked beets (about ½ pound)
  • + 6 more ingredients
    • ½ teaspoon salt, divided
    • ½ teaspoon black pepper, divided
    • 5 teaspoons red wine vinegar, divided
    • 4 large eggs
    • ½ teaspoon Dijon mustard
    • 6 cups torn frisée or curly endive

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...

View full recipe at SpringPad

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