Sausage Hash with Poached Eggs served at Farmer Lunch! Photo by Rose Wall
We’ve been thinking back to our years of Farmer meals (lunch most often with the team!) and of course remember this delightful meal that Alexa made. So here is some inspiration for the plentiful fresh eggs that are now in the farmstand.
And what a nice time for a cozy hash and it would be lovely served with some hot sauce or Roasted Red Pepper sauce. Made a few changes to take advantage of what is now on offer at the farmstsand! Thanks Alexa for the delightful meal and Rose for the gorgeous photos!
Recipe from Alexa Norstad
Ingredients
6 Small or 4 Medium Potatoes or Sweet Potatoes
1 lb. Sausage, any flavor
½ lb. frozen greens, drained or fresh Braising Mix, Cleaned and Shredded
5 Garlic Cloves, Minced
6-8 Eggs
Chives, hot sauce or Roasted Red Pepper Sauce (optional)
Your choice of spices
Bake potatoes in a 400° F oven for 30 minutes or until tender when poked with a fork. While the potatoes are baking, place a large sauté pan over medium high heat and brown sausage. Remove sausage from the pan, slice into thick pieces, and set aside.
With the pan still hot, add the braising mix, stirring to get all pieces coated with the residual oil in the pan. Continue to add more braising mix as it starts to cook down. Add more oil to the pan, if necessary.
Cook, stirring occasionally, for about five minutes. Add the minced garlic and cook another two minutes until greens are wilted and cooked through (quicker with blanched, frozen greens). Remove from pan.
When the potatoes are cooked, remove from oven and smash coarsely with a fork. Add a little fat to the pan, if necessary, and then the potatoes, stirring to coat. Season liberally with salt, pepper, and a combination of favorite spices: curry and cumin, chili and cayenne, etc. Remove the pan from the heat and add the greens in a layer on top of the potatoes, then the sausage in a layer on top of that.
Using the back of a spoon, start to make divots in the mixture for the eggs. Crack the eggs into the pockets you’ve created in the pan.
Sprinkle the top with a little more salt and pepper, to taste, as well as a generous handful of chopped chives, if you have them. Put in the oven until the eggs have set up and the whites have turned opaque, about 10 minutes.
Serve with crusty bread!
Quantity: 6 servings, Time: 45 minutes
Farmer Lunch Photo by Rose Wall