Two Potato And Beet Hash With Poached Eggs And Greens

• 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

extravirgin olive oil, onion, gold potato, sweet potato, fresh sage, garlic, beets, salt, black pepper, red wine vinegar, eggs, mustard, torn frisuee

Taken from www.myrecipes.com/recipe/two-potato-beet-hash-with-poached-eggs-greens (may not work)