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Saute 1 cup finely chopped onion in a skillet in 1 tablespoon olive oil. Add 2 cups peeled, cubed Yukon gold potatoes and 2 cups peeled, cubed sweet potatoes. Add 1/2 tablespoon chopped fresh sage, 3 cloves garlic, minced; cook until tender, about 25 minutes. Add 1 cup cubed cooked beets and 1/4 teaspoon each salt and pepper; cook 10 minutes. Meanwhile, poach 4 eggs. Divide hash among four plates; top with a poached egg. Sprinkle with more sage if you like. Serve with frisee or curly endive salad dressed with a Dijon vinaigrette.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Universal suction lids — fit any pot or pan, no matching needed