Vegetarian

Two Potato and Beet Hash with Poached Eggs takes 30 minutes to prepare.

Two Potato and Beet Hash with Poached Eggs takes 30 minutes to cook.

Two Potato and Beet Hash with Poached Eggs makes 3 servings.

The ingredients for Two Potato and Beet Hash with Poached Eggs are:

extra virgin olive oil, cubed yukon gold potatoes, cubed sweet potato, fresh sage, minced garlic, peeled cooked beets, salt & pepper, balsalmic vinegar, 2 eggs per serving, Dijon mustard

Here is how you make Two Potato and Beet Hash with Poached Eggs:

Cook the beets and peel them. Heat 1T of oil in non-stick skillet over medium high heat. Add potatoes, 2tsp sage and garlic; cook for 25 min or until potatoes are tender, stirring occasionally. Stir in beets, 1/4tsp salt & 1/4tsp pepper, cook 10 min stirring occasionally.Poach eggs.To make sauce combine remaining 1T oil, 2tsp vinegar, 1/4tsp salt & pepper, sage & mustard, stirring with a wisk. Serve 1 cup hash with 2 eggs and 1T of sauce.Serving Size: 1 cup of hash and 2 eggs per servingNumber of Servings: 3Recipe submitted by SparkPeople user KRSIEG.

The nutritional information for Two Potato and Beet Hash with Poached Eggs is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 382.2

• Total Fat: 19.8 g
• Cholesterol: 370.0 mg
• Sodium: 563.7 mg
• Total Carbs: 39.3 g
• Dietary Fiber: 5.2 g
• Protein: 17.3 g