Beet Burgers With Dilled Mashed Potatoes And Poached Eggs - cooking recipe

Ingredients

2 lbs baking potatoes, peeled and chopped
2 None large onions, 1 thinly sliced into rings, 1 finely diced
1/3 cup all-purpose flour
None None Vegetable oil, for frying
3/4 cup milk, warmed
2 tbsp butter
2 tbsp chopped fresh dill
1 lb ground beef
1/2 cup drained, finely diced canned beets
2 tbsp capers, chopped
5 None eggs
2 tbsp white vinegar

Preparation

Cook the potatoes in a large saucepan of boiling salted water for about 15 mins until tender. Meanwhile, dust the onion rings with the flour, shaking off the excess.
Heat 1 inch oil in a large, deep skillet over medium heat until a deep-fry thermometer registers 350\u00b0F. Add the onion rings in batches and fry for 2-3 mins per side until golden brown. Drain on paper towels and season with salt. Set aside. Drain the potatoes and set aside 1/2 cup. Mash the remaining potatoes in a medium bowl with the milk and butter. Season with salt and pepper and stir in the dill. Cover to keep warm.
Mash the 1/2 cup reserved potatoes in a large bowl. Mix in the ground beef, diced onion, beets, capers and 1 egg. Season with salt and pepper, then knead until combined. Form into 8 small patties. Heat 2 tbsp oil in a large nonstick skillet over medium heat, add the patties in batches and cook for about 5 mins per side for medium doneness.
Meanwhile, bring a large skillet of water to a boil and add the vinegar. Slide in the eggs one at a time and reduce the heat to a simmer. Poach for 3-4 mins, then remove using a slotted spoon. Divide the mashed potatoes among four plates and top each with two burgers and a poached egg. Garnish with the fried onions and serve.