Beet and Potato Hash with Poached Eggs

Breakfast for dinner! It might be a more sophisticated version, not just waffles or even a straightforward omelet, but it's still a comforting breakfast for dinner. It combines some crispy potatoes with rich, savory beets and gooey poached eggs. Not the fanciest meal I've ever made, but it definitely hits the spot.

I was planning on making a simple salad, with a variety of fresh greens and a light vinaigrette, to go with this hash but skipped it when I had leftovers from my dinner salad the night before. If you are making this without leftovers, I do recommend the greens. A peppery arugula or crisp microgreens would pair perfectly.

Difficulty: medium
Time: 2 hrs 10 min (mostly to roast beets)
Cost: $12.43

Nutrition and recipe below the jump!



Beet and Potato Hash with Poached Eggs
Ingredients:
2 small or 1 medium red beet
2 tsp olive oil
1 c sweet onion, diced
2 c yukon gold potato, cubed 1/2"
1.5 c sweet potato, cubed 1/2"
1/2 tsp sage, dried
3 garlic cloves, minced
1/2 tsp black pepper
1 tbsp white vinegar
4 eggs

Get your oven pre-heating to 400 degrees.

Trim the excess stems off the beet(s). Pierce several times with a fork. Wrap in foil and bake for 1 hr 15 min to 1 hr 30 min. The beet(2) should be slightly tender but not mushy when done.

When the beets are done cooking, let them cool for a few minutes so you can touch them. The skin should peel right off, so remove it gently and discard. Cut off any remaining bits of stem. Cut into 1/2" cubes. You'll then want to wash your hands well since beets definitely stain.

Get a large pan heating over medium high heat. Add the olive oil, swirling to coat. When the oil is hot, add the onion. Saute for about 5 minutes. Add the yukon potato and the sweet potato. Toss in the garlic and sage. Saute for 20-25 minutes, or until potatoes are tender and lightly crisp. They should be nearly done cooking at this point, but not quite. Stir often enough to keep from burning.

Add the beets and black pepper. Cook for another 5 minutes.

As the hash is finishing, you'll need to poach the eggs. Fill a large skillet 2/3 full of water and put it on the burner. Bring the water to a steady but light simmer. (You'll probably want to bring to a boil and then reduce the heat to get the right simmer.) Add 1 tbsp of white vinegar.

Working with one egg at a time, break an egg into a small dish. Then lightly drop the egg into the simmering water. Cook for about 3 minutes or until cooked to your desired degree. Remove with a slotted spoon, gently letting water drip off.

Split the hash into halves and put them on plates. Put two poached eggs on top of the hash on each plate. Enjoy hot.

Servings: 2
Serving size: 2 eggs and 1.5-2 c hash
Nutrition: calories 410; carbs 56g; fat 14g; protein 18g; sodium 170mg; iron 26mg