February 16, 2013
Potato beet hash with poached eggs from Yummy Books is a hearty breakfast. Cubes of fingerling potatoes, sweet potatoes, and ruby red beets are roasted until tender with onion and thyme. A smoky ham hock is hidden between the root vegetables to give them an unmistakably meaty flavor. Before serving a delicate poached egg is served on top. This dish is a definite winner. For full recipe instructions, click here.
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