Jun
27
This is a potato, carrot and zucchini pancake “nest” recipe from the April 2009 issue of Better Homes and Gardens. I added bacon (of course) and used the beautiful red lettuce from this week’s garden harvest, as well as the mustard flowers that are in bloom.
Have you had a mustard flower? They are absolutely wonderful in that spicy, horseradishy, mustard…way. I am totally going to grow mustard next year. I like the greens, but I LOVE the flowers!
Oh…p.s. The recipe says to cook for 10-12 minutes, or until eggs are set. In my oven, 10 minutes was waaaaaay too long. The eggs were indeed set. I like a runny, gooey egg so I am thinking perhaps only 5 minutes for next time, so keep an eye on the time depending on how you like your egg.
Jun
20
The ultimate in what a hash made from leftovers can be: perhaps not the prettiest, or easiest to eat (Jeffery’s criticism) but man it was tasty. Sweet potato fries, leftover belgua lentil chili, feta and a poached egg. Tabasco sauce added with wild abandon.
Happy Father’s Day!!
Jun
14
Have you seen garlic scapes at your farmer’s market? They are basically the stem and would eventually be the seed head of the garlic plant. They are snipped off to make sure that the plant’s energy is sent to forming the garlic bulb instead of being sucked away for a flower.
A lot of people use them for stir-frys, but I always make a pesto out of them. It’s super easy to do – you just substitue the basil with the garlic scapes. I like it tossed with pasta, just like a regular pesto.
This weekend it was used for hash, however. Yukon golds, bacon, and goat cheese. Make wells in the potato mixture and crack eggs into them. Put the whole thing under the broiler and watch it carefully! Cook it just until the eggs are set. Serve with a dollop of pesto and enjoy!
Jun
06
This was an experiment with sweet potato. A delicious experiment. However, I think that from now on I need to mix regular potato with the sweet potato for a better texture. It was too mushy and didn’t have any of that crusty potato-cooked-in-fat crunch for contrast.
I used my most favorite spices for the sweet potatoes: berbere, smoked paprika, black pepper, and hot paprika. Bacon matchsticks and caramelized shallots came to the party as well.
Topped with a poached egg and sauce Choron. Needs a little tweaking, but overall it was really good.
Jun
01
I love making hash on the weekends. It’s almost always comprised of the same elements: potato, pork of some sort, cheese and eggs. Variation on a theme, depending on what I have in the fridge at the time. This weekend it was an onion theme using fingerling potatoes, sweet italian sausage from Oakland Bay Farm, onions, white cheddar, and onion tops from the farmer’s market. I bought the onion tops on a whim and I decided to sprinkle them on the hash along with chive blossoms after the hash came out of the broiler. It was so pretty, and tasty as well. The onion tops look like garlic scapes and they had a really lovely onionly flavor without being too overwhelming.
What else could we do with them?
