Two Potato and Beet Hash with Poached Eggs and Greens

During the week, dinner tends to be a slightly rushed affair. I'm just so tired when I get home from work, not to mention starving and slightly low-blood-sugar-cranky.

But on Sunday evenings, with errands out of the way and the obligatory dog park trip behind me, I like to spend a while cooking up something special. Something that takes a little more effort than I would put in on a weeknight. Something especially delicious.

Tonight, with football on TV in the background, I made this seriously awesome fall dinner. It made the entire apartment smell like fried onions and sage. The hash is autumn root vegetable goodness personified; the poached eggs' broken yolks create a rich, practically sinful sauce; and the fresh greens brighten up the plate and keep everything light and in balance. Yeah, this meal took a little more time, and a little more effort, but it was so worth it.

 Two Potato and Beet Hash with Poached Eggs and Greens

• 2 tablespoons extra-virgin olive oil, divided
• 1 cup finely chopped onion
• 2 cups cubed peeled Yukon 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)
• Salt and pepper
• 5 teaspoons red wine vinegar, divided
• 4 large eggs, at room temperature
• 1/2 teaspoon Dijon mustard
• 6 cups spring greens, frisee, curly endive, or other greens

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; saute 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 and salt and pepper to taste; cook 10 minutes, stirring occasionally.

Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer gently. Add 1 tablespoon vinegar. Break each egg into a custard cup or small ramekin, and pour gently into pan of water. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/2 teaspoon sage and a bit of salt and pepper evenly over the eggs.

Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, pinch of salt and pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whick. Add greens, toss to coat. Serve with hash and eggs.