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Potato, Bacon and Egg Hash with Spinach

By on October 3, 2012 in Food, Recipes

I’m a big fan of one-pot meals. This one is a little time consuming but full of flavor and extremely filling. It also makes fabulous leftovers, so you save whatever time you’ve spent making this the next time you eat it. It keeps well, reheats fabulously and you can serve it for any meal.

I also think this meal is very visually appealing. It’s also really flexible. You can add pretty much anything to it and it’ll taste great.That makes it great for farm share recipients who struggle with using up all their veggies (although I just used spinach in mine.)

Bacon, Egg, Spinach, and Potato Hash

by Katie Vorwald

Prep Time: 45 minutes

Cook Time: 45-50 minutes

Ingredients (Serves at least 4)

  • 3-4 T of butter or fat of choice
  • 2-3 pounds potatoes, peeled and diced small
  • 1 pound bacon
  • 1 head spinach
  • 1 onion, diced
  • 6 eggs, hardboiled
  • salt
  • pepper
  • liberal amounts of sriracha

Instructions

First, fry the bacon. Set aside, and dice when cooled.

Separate the hardboiled eggs – put the yolks in one bowl and mash gently with a fork, and slice the whites keep them separate.

In a large pan (preferably cast iron) heated over medium-high heat, add two tablespoons of butter. When the butter has melted and the pan is hot, add the diced potatoes. Stir them gently and then leave them alone for 5 minutes. After 5 minutes, go back and flip them around, and leave them for another 5 minutes. Continue doing this until the potatoes are done to your liking (about 20 minutes). Remove the potatoes from the pan and set aside.

Add another tablespoon of butter and reduce the heat of the pan to medium. Add onion and cook until translucent. Add salt and pepper. Add spinach and cook until wilted. Once the spinach is cooked down, add the egg whites and cook for about 5 minutes, until slightly browned.

Add in the potatoes, bacon, and egg yolks. Heat through and serve warm.

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Beet and Gruyere Quiche

By on July 2, 2012 in Recipes

This week’s CSA came with beets. Scott has been side-eyeing them since we picked them up on Friday, not certain that he would like them. I told him I’d make them into something he’d eat.

Welp, I win. Here’s how to make this picky eater pleasing dish:

 

  • 1 bunch of beets, greens attached
  • 6 eggs
  • 4 ounces gruyere, grated
  • 4-5 scallions, diced
  • 1 and 3/4 cups whole milk
  • 2 cloves garlic, minced
  • olive oil
  • salt
  • pepper

Roast the beets: chop the greens off and cut the tops and bottoms of the beets. Scrub them with a veggie scrubber so they’re nice and clean. Put them in a small baking dish with 1/4″ of water. Cover with a lid or foil, and roast for 30 or so minutes at 425*. They’re done when you can easily pierce them with a knife. Rub the beets in a clean dish towel to remove the skins and slice into circles.

Prepare the greens: While the beets are roasting away, remove the spines from the beet greens. Boil a pot of water and prepare a bowl of ice water. Once the water boils, dunk the greens in the boiling pot and blanch for 1 minute. Take them out and put them into the ice water for a minute. Take them out, squeeze the water out, and chop coarsely.

Heat the olive oil over medium heat. Saute the minced garlic for a minute or so, then add the greens and cook for 2 minutes or so. Set aside.

Preheat the oven to 325*. Whisk the eggs, scallions, milk, gruyere, and a pinch of salt and pepper in a big bowl. Add the beets and greens. Mix gently, then pour into a small baking dish. Bake for about 30 minutes, until the top is brown and the eggs have set. Serve with a lot of hot sauce. Yum.

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Farm Fresh

By on May 6, 2012 in Food

Farm fresh eggs!

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