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.

　　

Ingredients

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

　　

Horseradish-Mustard Vinaigrette

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)

　　

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.

　　Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.