Ingredients
1 cup finely chopped onion
1 tablespoon olive oil
2 cups peeled, cubed Yukon gold potatoes
2 cups peeled, cubed sweet potatoes
1/2 tablespoon chopped fresh sage
3 cloves garlic, minced
1 cup cubed cooked beets
1/4 teaspoon each salt and pepper
4 eggs
Frisee or curly endive salad
Dijon vinaigrette dressing
Preparation
Saute 1 cup finely chopped onion in a skillet in 1 tablespoon olive oil. Add 2 cups peeled, cubed Yukon gold potatoes and 2 cups peeled, cubed sweet potatoes. Add 1/2 tablespoon chopped fresh sage, 3 cloves garlic, minced; cook until tender, about 25 minutes. Add 1 cup cubed cooked beets and 1/4 teaspoon each salt and pepper; cook 10 minutes. Meanwhile, poach 4 eggs. Divide hash among four plates; top with a poached egg. Sprinkle with more sage if you like. Serve with frisee or curly endive salad dressed with a Dijon vinaigrette.
