Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette
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 information
Yield
serves 4
Ingredients
Potato Cakes
Eggs
Greens
Horseradish-Mustard Vinaigrette
Preparation
Potato Cakes
Step 1
Preheat the oven to 200°F.
Step 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.
Step 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, 1/2-inch-thick patties and refrigerate for about 15 minutes.
Step 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.
Eggs
Step 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.
Step 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 (see Know-how, page 86). Use a slotted spoon to gently transfer the eggs to a paper towel–lined platter to drain.
Greens
Step 7
Just before serving, toss the greens with 1/4 cup of the vinaigrette.
Assembly
Step 8
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
Step 9
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.
Sara’s Swaps
Step 10
If you’re itching to make this dish but don’t have leftover pot
Step 11
roast on hand, try substituting corned beef—it has a similarly flaky texture and good beef flavor. This recipe is also great as a vegetarian dish, without the meat.
