SUNDAY BRUNCH! After the calorie counting regimen of the past two months, I was craving a hearty brunch plate. I was also itching to cook with some of the fresh garden goodies we had.
What I had on hand in the fridge – yummy bacon I’d gotten the day before from Irvings farm, some fingerling potatoes and super fragrant green onions from our CSA basket. My grandmother had also sent a big bunch of swiss chard from her garden in Vancouver by way of my parents who were visiting the week before. Perfect for a garden hash, especially topped with a gooey Sunworks Farm egg.
Potato, Bacon, Onion, Chard mixture
FARM FRESH HASH
(Serves 2)
Ingredients:
3 tbsp chopped white onions
4 slices bacon (diced)
6 fingerling potatoes finely diced
1 green onion chopped fine
4 stalks swiss chard chopped (including leaves and stem)
2 eggs
2 tsp rosemary
1 tsp chili pepper flakes
3 tsp dried parsley (or 4 tbsp fresh parsley)
Salt & Pepper
1. In a nonstick pan, sautee white onions with bacon on medium heat until bacon is crispy and onions are caramelized. Drain most of the bacon fat out of the pan.
2. Add diced potatoes to the pan and sautee 2 mins. Add rosemary, chili pepper flakes, and dried parsley. Season with salt & pepper to taste. Sautee mixture until potatoes are browned and tender.
3. Add chopped swiss chard and green onions sautee until chard has wilted (if using fresh parsley, you can add parsley at this stage). Plate potato mixture onto two plates.
4. Cook your egg – I prefer sunny side up and for the egg to be very runny, but feel free to cook this to your taste. Top hash with egg.
Calories – approx 390 cal per serving. The moderately low calorie count, freshness of the veggies, and runny egg made this the perfect way to start a summer Sunday.
foodkarma 
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