This hearty dish, which is a great way to reinvigorate leftover Foster Family’s Pot Roast with Herb-Roasted Vegetables, 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. Photo to the left by Peter Frank Edwards.
SERVES 4
POTATO CAKES
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
EGGS
2 teaspoons distilled white vinegar
Pinch of sea salt
1 or 2 large eggs per person
GREENS
4 cups baby spinach or arugula, washed and drained
Horseradish-Mustard Vinaigrette (recipe follows)
2 tablespoons chopped chives
1. Preheat the oven to 200°F.
2. Place the potatoes in a large pot with enough water to cover by about 1 inch and bring to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, 20 to 30 minutes. Drain and mash roughly with a potato masher; the potatoes do not have to be smooth.
3. Combine the potatoes, 1 cup of the pot roast, the onion, egg, flour, and parsley in a large bowl and stir to thoroughly combine. Season with salt and pepper to taste and stir to mix. Form into four 3-inch-round, ½-inch-thick patties and refrigerate for about 15 minutes.
4. Heat the olive oil and butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the cakes and cook for about 3 minutes per side, until golden brown and crispy. Place in the oven to keep warm.
5. Fill another large skillet with water about 2 inches deep and bring to a boil. Add the vinegar and salt and reduce the heat to a simmer.
6. Add the eggs one at a time and poach for 2 to 3 minutes, until the whites set and a thin, translucent film forms over the yolks. Use a slotted spoon to gently transfer the eggs to a paper towel–lined platter to drain.
7. Just before serving, toss the greens with ¼ cup of the vinaigrette.
ASSEMBLY | Place 1 potato cake on each plate and top with 1 or 2 poached eggs and about 1⁄4 cup of the remaining pot roast. Drizzle about 1⁄4 cup of the remaining dressing on and around the eggs and top with a handful of the dressed greens. Season with salt and pepper to taste and serve warm, garnished with the chives.
Horseradish-Mustard Vinaigrette
MAKES ABOUT ½ CUP
¼ 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
1. Combine the olive oil, vinegar, shallot, horseradish, and mustard in a small bowl or a jar with a tight-fitting lid. Whisk or shake until well combined, season with salt and pepper to taste, and serve or refrigerate in an airtight container until ready to serve.
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