This is a great weeknight meal with a little pizazz to make it special. Plus, I love poaching eggs. I’m not sure why, but it feels like magic to drop a runny egg into simmering water and have it form into something lovely you can eat. The other great thing about this meal is that you don’t need any sides because this has it all-greens, protein and a starch. I usually make this for two of us and have one potato cake left over for my lunch, so I’ve said it serves 2-3.
Takes about an hour to prepare, most of that active
4-5 Yukon gold potatoes (about 1 pound), halved
1 lb Italian sausages removed from their cases
1/2 small yellow onion, minced
1 large egg
2 tbsp flour
1 tbsp chopped fresh parsley
sea salt and freshly ground pepper to taste
1 tbsp olive oil
1 tbsp butter
3-4 cups (3-5 ounces) baby spinach or arugula, cleaned
4-6 poached eggs
2 teaspoons white vinegar
Horseradish-Mustard vinaigrette (recipe follows)
1. Boil the potatoes in salted water until tender. While potatoes cook, brown the sausage, breaking into smallish pieces with a wooden spoon until completely cooked through and set aside. When potatoes are cooked, drain and mash-the potatoes don’t have to be smooth.
2. In a large bowl, combine the mashed potatoes, 1 cup of the sausage, the onion, egg, flour and parsley. Stir to combine thoroughly. Season with 1 tsp salt and a few grinds of pepper and combine.
3. Form the potato mixture into 4 cakes about 3 inches in diameter and 1/2 inch thick and refrigerate for about 15 minutes. (This is when I make the dressing and get the greens ready.)
4. Preheat oven to 200 degrees F. Heat the olive oil and butter in a large skillet or cast iron skillet over medium-high heat. When nice and hot, add the potato cakes, reduce the heat to medium and cook about 3 minutes per side, until golden brown and crispy. Place in oven to keep warm.
5. Make the poached eggs by filling a large, high sided skillet with water about 2 inches deep and bring to a boil. Add the vinegar (the vinegar helps the egg whites set) and a pinch of sea salt and reduce the heat to keep the water at a simmer. Add the eggs one at a time, carefully opening the egg right over the simmering water and gently dropping them in. Poach for 2-3 minutes, until the whites set and a thin, translucent film forms over the yolks. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
6. Toss the greens with 1/4 cup of the dressing and divide evenly among your plates. Set a potato cake on top of each bed of greens and top with 1 or 2 poached eggs and about 1/4 cup of the remaining sausage. Drizzle each serving with the remaining dressing and serve immediately.
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
1 small shallot, minced
1 tbsp prepared horseradish
1 tsp Dijon mustard
1/2 tsp sea salt and a few grinds of freshly ground pepper
1. In a small bowl or a jar with a tight fitting lid, combine the ingredients and whisk or shake until well combined. Taste and adjust seasoning as needed.