photograph by Matt Hulsman

4-5 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
1-2 large eggs per person
4 cups baby spinach or arugula, washed and drained

Potato Cakes: Preheat oven to 200˚. 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. 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. Heat the olive oil and butter in a 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: 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. 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.

Greens: 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 ¼ cup of the remaining pot roast. Drizzle about ¼ 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 chives. Yields 4 servings.

Horseradish-Mustard Vinaigrette

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

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. Yields about ½ cup.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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