Pot Roast Potato Cakes with Poached Eggs, Fresh Greens, and Horseradish-Mustard Vinaigrette

From Sara Foster's Southern Kitchen

Cookbook

Author(s): Sara Foster, Lee Smith

Page 89

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1 reviews, average rating 5.0 / 5

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southerncooker

14 years ago

★ ★ ★ ★ ★ 5/5

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I paired down this recipe and made it just for myself for breakfast and it's worth making the pot roast on page 199, just so you'll have leftovers for this. It was so good. For my fresh greens I used some arugula I had on hand. I will be making this one again.

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