Two Potato Hash with Poached Eggs, Chives and Greens
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup finely chopped onion
- 2 cups cubed peeled 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) (optional)
- 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 frisée or curly endive
- 3-4 chives, roughly chopped
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, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
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 1/4 teaspoon sage and 1/4 teaspoon chopped chives evenly over eggs.
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 frisée; toss to coat. Serve with hash and eggs.