Beet and Potato Hash

Adapted from the New York Times.

Servings: 4

Ingredients

• 1 pound (~450g) potatoes, peeled and cut in small dice
• 1 pound (~450g) beets, roasted, peeled, and cut in small dice
• ~50g beet greens (or similar - chard, spinach, etc), cleaned and stemmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh or ~½ teaspoon dried thyme
• 1 tablespoon red wine vinegar
• 4 eggs
• salt
• pepper

Steam cubed potatoes for 10 minutes.  Add greens to steamer and steam 5 more minutes, turning them halfway through to cook them more evenly.  Remove greens and rinse with cold water, squeeze out, and chop.  Set greens and potatoes aside.

Heat olive oil and add potatoes.  Cook over medium-high, stirring occasionally, until potatoes are lightly browned.  Add garlic, greens, beets, thyme, and salt and pepper to taste.  Cook, stirring often, for about five minutes.  Press the mixture into the pan to brown the edges.  Taste and adjust salt/pepper as needed.  Add vinegar.

Top each serving with a fried or poached egg.

Frankfurt Green Sauce

I originally wrote about this recipe here.
Try to get as many herbs off the "preferred" list as you can.  Sub from the second list before subbing from the third list. Try to use a total of 7 herbs.

Makes: 4 servings
Calories per serving: ~600 (it has a lot of oil! do not skimp!)
Cost per serving will vary considerably depending on how you acquire your herbs

Ingredients:

• 1.2 kg new potatoes
• 4 hard-boiled eggs
• 1/2 cup oil (I use sunflower)
• 3 tablespoons white wine vinegar
• 2 teaspoons spicy mustard
• 150 grams mixed herbs:
• Preferred: parsley, cress, chives, borage, salad burnet, sorrel, chervil
• Tier one substitutes: dill, tarragon, lovage, spinach, basil, lemon balm, shallot, dandelion leaves, daisy leaves, plantago
• Tier two substitues: grated cucumber, cilantro/coriander leaves, scallion/green onion/spring onion, celery leaves
• 1 pinch sugar
• ground white pepper
• salt

Wash, brush, and boil or steam the potatoes.
Shell the eggs and separate the whites and yolks.  Press the yolks through a single-layer metal sieve or mash well with a fork.  Mix the yolks with the oil, vinegar, and mustard until smooth.  Dice the whites and set aside.
Wash and dry the herbs.  Chop very finely.  (You could use a food processor.)  Stir the herbs into the egg yolk mixture.  Add pinch of sugar and salt/pepper to taste.  Lastly, mix in the diced egg whites.
Serve potatoes peeled or unpeeled with the sauce.  You can also add sour cream, plain yogurt, or créme fraîche.

TIPS!
* The sauce freezes well with the exception of the egg whites.  To save for later, freeze the sauce before adding the egg whites and add fresh whites when you use it.
* Don't be a snob about the sauce.  It's not always easy to get the seven preferred herbs and you get no prize for looking down on those who substitute.
* Following the above, anyone who uses the words "never, ever" with you when talking about what herbs to use can be perfectly well ignored from a cooking and deliciousness standpoint.
* For a bigger meal (meat eaters only), serve with boiled beef.

Champ

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch scallions, thinly sliced
½ teaspoon salt
¼ cup butter
ground black pepper

Boil potatoes until tender (~20 minutes).  Drain well, then put back in the pan on low heat to dry them out a bit more.

While the potatoes dry, heat milk and scallions together in a separate pan until warm.

Mash potatoes, salt, and butter together until smooth.  Stir in milk/scallion mix and season with pepper to taste.  (Lots!)  Serve with more butter.