One of my many escapes in life is to go to Farmers Markets.
It’s definitely one of my favorite weekly activity and a great way to get inspiration.
I love how people grow produce and share it with the rest of the world. And by shopping there I feel like I give back to the local community and receive the best in return.
I love the easy-going pace–browsing around, building meals vegetable by vegetable.
Ideally, I buy fruit and veggies and make something amazing with what I buy. Something similar to a “Chopped” challenge in which I’m the only contestant and where I get to choose my ingredients.
The other day I want to the Farmers Market and ended up with a ridiculous amount of produce.
So I just had to put all of that find to good use, for no other reason than there was no place in my fridge to store it.
I decided I wanted to make something hearty but not heavy. Something I could eat for breakfast, lunch or dinner.
One word: HASH.
In my opinion, hash is the best way to throw all the veggies into a skillet and like magic it comes out perfect.
This Farmers Market Hash has a lot of fresh veggies. It’s filling without being heavy and can be enjoyed at any time. Breakfast, brunch, lunch, dinner, it’s always the right time for it.
It’s comfort food without too many frills, and with just a tiny amount of flair. This dish is hearty enough to fill you up for hours, but not food-coma inducing either. It’s so delicious and simple, you just can’t say no.
If you like to stock up on veggies, then this is the hash recipe for you.
Farmers Market Hash with Eggs Print this recipe!
8 oz / 225 gr turkey sausage
1 small onion, finely chopped
2 garlic cloves, minced
2 lbs / 900 gr potatoes, peeled and and diced into small cubes
½ red bell pepper, diced into small cubes
1 pint white button mushrooms, diced into small cubes
1 medium eggplant, diced into small cubes
1 cup spinach, roughly chopped
1 cup water
Remove the sausage from the casings and crumble it.
Heat a large cast iron skillet (or other oven-safe pan) over medium-high heat. Add crumbled turkey sausage and cook, stirring occasionally, until golden-brown and cooked through, about 8 minutes.
Transfer to a plate and set aside.
Return the skillet to the burner and reduce heat to medium. Add onions and cook for 5 minutes, until translucent. Add garlic and sauté for 1 minute, until fragrant.
Add potatoes and red bell pepper, and cook until potatoes are brown and crispy, about 10 minutes.
Add eggplant, mushrooms, and water and cook until the water has evaporated and the vegetables are cooked through, about 10 to 12 minutes.
Stir in the spinach and cook for 1 further minute or until wilted.
Add sausage back to the skillet and give a good stir.
Let the hash cool and store it in a covered container (or Ziploc bag) in the refrigerator up to 5 days.
To serve, heat the oven to 425°F (220°C).
Spread hash in a thin layer in a baking dish or a cast iron skillet (alternatively, you can bake the hash in individual ramekins) and crack in the eggs.
Season with salt and pepper and bake in the hot oven for 10 to 20 minutes, until the eggs are done to your preference (I like a runny yolk and don't even mind some loose white but that’s just me!)
One serving yields 267 calories, 8 grams of fat, 34 grams of carbs, and 17 grams of protein.