Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette

Name: Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette
Yield: serves 4
Ingredients: 4 to 5 Yukon Gold potatoes (about 1 pound), peeled and halved; 2 cups cooked, shredded pot roast; 3 tablespoons minced onion; 1 large egg; 2 tablespoons all-purpose flour; 1 tablespoon chopped fresh parsley; Sea salt and freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 2 teaspoons distilled white vinegar; Pinch of sea salt; 1 or 2 large eggs per person; 4 cups baby spinach or arugula, washed and drained; Horseradish-Mustard Vinaigrette (recipe follows); 2 tablespoons chopped chives; 1/4 cup extra-virgin olive oil; 2 tablespoons distilled white vinegar; 1 shallot, minced; 1 tablespoon prepared horseradish; 1 teaspoon Dijon mustard; Sea salt and freshly ground black pepper; (makes about 1/2 cup)

December 14, 2011

This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables (page 199), is inspired by Southern dishes featuring “low” cuts of meat. With savory layers of potato, roast, and poached eggs finished with the cool heat of the Horseradish Mustard Vinaigrette and brightened with fresh greens, this crowd-pleaser makes for a decadent Sunday brunch, but it can just as comfortably double as the main event at dinner. Serve with warm, crusty toast for a complete meal.

Recipe notes

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