Two Potato and Beet Hash with Poached Eggs
Nutritional Info
- 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
View full nutritional breakdown of Two Potato and Beet Hash with Poached Eggs calories by ingredient
Number of Servings: 3
Ingredients
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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
Directions
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 serving
Number of Servings: 3
Recipe submitted by SparkPeople user KRSIEG.
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 serving
Number of Servings: 3
Recipe submitted by SparkPeople user KRSIEG.