VEGGIE HASH (SERVES 2)
This satisfying dish was incredibly easy - about 30 minutes start to finish - and offered great flavor, and a variety of colors. This is a great way to get your vegetable servings in! Your mother would be so proud.
- 2 medium sized Yukon gold potatoes - cleaned, eyes removed, and diced in ½" pieces
- 1 carrot - peeled, diced into ½" pieces
- 1 teaspoon salt
- 1 tablespoon extra-virgin olive oil (EVOO) + extra to fry eggs
- 1 tablespoon pastured butter
- ¼ cup onion - sliced lengthwise
- 1 celery stalk - sliced in ½" increments
- 1 teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon red pepper flakes - optional
- 1 roma tomato - diced
- 1 clove garlic - diced
- 2 pastured eggs
- Cilantro - garnish
Add potatoes, carrot, and salt to large skillet, at least 2" deep and not Teflon coated. Teflon should not be heated over medium heat. Cover vegetables with enough water to cover them and heat over high heat until water is boiling. Boil them for 4 minutes, then strain them and set aside.
In the same pan, reduce heat to medium and add EVOO, and butter. Allow butter to melt. Then add potatoes, carrots, onions, celery and spices. Stir to combine and then stir occasionally while you cook and brown the potatoes for about 12 minutes.
Once the potatoes are browned, add the tomato and garlic. Stir to combine and cook for about 2 minutes. Move back the veggies to make a 3" diameter well in which to house the eggs. Drizzle a small amount of olive oil and allow to get hot, about 1 minute. Crack the eggs, one at a time, into a small ramekin, remove any shell, and pour each egg into wells. Cover pan and cook for 4 minutes for slightly runny eggs, or longer if desired. Divide into two portions, and garnish with cilantro.
