Two Potato and Beet Hash with Poached Eggs and Greens

Ingredients

• 0.5 pound beets cubed cooked peeled
• 0.5 teaspoon pepper black divided
• 6 cups salad leaves curly endive 
• 0.5 teaspoon dijon mustard 
• 4 large eggs 
• 1 tablespoon sage fresh divided chopped
• 3  garlic cloves minced
• 2 tablespoons olive oil extra-virgin divided
• 1 cup onion finely chopped
• 5 teaspoons red wine vinegar divided
• 0.5 teaspoon salt divided
• 0.8 pound sweet potatoes and into cubed peeled
• 0.8 pound yukon gold potatoes cubed peeled

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Add onion to pan; saut for 5 minutes or until tender and golden brown.
3. 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.
4. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer.
5. 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.
6. Remove eggs from pan using a slotted spoon.
7. Sprinkle 1/2 teaspoon sage evenly over eggs.
8. 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.
9. Add frise; toss to coat.
10. Serve with hash and eggs.
11. 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