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

This is a recipe that I got out of the Organic Gardening magazine and wanted to try. I figured that Anthony would also be willing to try it because it has the words "Horseradish" and "Mustard" in it. It actually turned out very tasty, though my poached eggs were not pretty like they're supposed to be. But at least I tried.

The original recipe for the potato cakes called for pot roast, but I used chicken because that is what I had.

Potato Cakes
3 potatoes, cooked and mashed
1 cup shredded, cooked chicken
1 small onion, minced
1 egg
2 Tbs. flour
1 Tbs. parsley
salt and pepper


Combine all of the above ingredients and form them into 4-5 cakes about 1/2 inch thick. Refrigerate for 15 minutes. Melt 1 Tbs. butter and 1 Tbs. olive oil in a large skillet over medium heat. Add the potato cakes and cook them about 5 minutes per side, until golden brown and a little crispy.

Poached Eggs
Fill a large skillet with 2 inches of water and bring to a boil. Add 2 tsp. vinegar and a pinch of salt, then turn the heat down to simmer. Add the eggs and cook for about 3 minutes. Use a slotted spoon to remove them from the water.

Place the potato cakes on some lettuce and an egg on top. Here are the not so pretty poached eggs I made:




Then there is the horseradish-mustard vinaigrette to top it all off:
1/4 c. olive oil
2 Tbs. balsamic vinegar
1 minced shallot
1 Tbs. horseradish
2 tsp. mustard