Sunday brunch hash!
Prep time: 30 minutes
Cook time: 50 minutes
Total time: 1hr 20 minutes
Sunday brunch is the best! Brunch is great for those mornings when it is rainy and colder outside, or great for days when it is sunny and nice to enjoy brunch outside! Either way brunch is a very underrated meal! This brunch hash is very simple, it basically boils down to (pun intended) putting some great veggies together and topping them with eggs!
- 3 pounds tri colored potatoes (purple, Yukon and red)
- One bundle asparagus
- One yellow onion
- 3-4 large carrots
- 1 pound of bacon
- 6-8 eggs scrambled
- Salt as needed
- Olive oil as needed
- 1 tablespoon of ground sage
- 1 tablespoon dry parsley
- 1 ½ teaspoon cracked black pepper
- ½ cup parmesan cheese for topping
- Preheat oven to 420 degrees
- Prepare the onions, carrots, and asparagus.
- Cut carrots into circles or “coins”.Dice your onion into small cubes. Cut onion in half then peel the dead layer of skin off. Make incisions horizontally and vertically. Now your onion should be “diced” but if it isn’t just chop it until it is all in small pieces!
- Cut the asparagus into one inch segments.
- Lay the bacon out on a parchment lined baking sheet and set aside for later.
- The potatoes will be boiled whole, and then roasted. So fill a large pot with enough water to cover the potatoes, and salt the water heavily or until the water tastes like “sea water” . Boil potatoes on the stove until they are fork tender (about 25 minutes). Now strain off water and cut potatoes into one inch cubes. Place them on a large baking sheet and coat with olive oil. Sprinkle with salt and pepper to taste. Put the potatoes in the preheated oven. Cook until crispy or about 25 minutes.
- When you put the potatoes in the oven, place the bacon in the oven as well and cook until the crispness of your liking.
- While potatoes are cooking; sauté the onions, carrots and asparagus together. In a large skillet, heat enough olive oil to coat the bottom. When oil is hot, put the onions into the skillet and cook until translucent. Then add the asparagus and carrots. Continue to stir and cook until carrots and asparagus are tender.
- Stir in spices; 1 tablespoon sage, 1 tablespoon parsley, and 1 ½ teaspoon cracked black pepper.
- Transfer the veggies to a large bowl and set aside in a warm place.
- In the hot skillet that was used for the veggies, add some more oil if needed and cook the scrambled eggs.
- Now check on the potatoes and bacon. Once both the potatoes and bacon are done it is time to eat! On your plate mix the potatoes, veggies, and eggs. Then lay some bacon over the top! (option to sprinkle parmesan cheese on top too!)
- The picture has a hot crossed bun! The hot crossed bun recipe is going to come out in the April kitchen blog! So go check out the Foundry’s website!
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