EyeSwoon

the bite: New Potato Hash, Microgreens & A Farm Egg

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Put an egg on it!

 

If I had to be defined by one particular type of dish — the one I make with my eyes closed on a weekly basis — it would have to be a seasonal veggie and potato hash with egg.

I SWOON to make brunch at home on weekends, and often everything but the kitchen sink and all that is hangin’ out in my fridge ends up getting sautéed. I throw in some diced potato, a touch of heat, herbs, veggies, fresh microgreens and ALWAYS top it off with an egg!

 

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New Potato Hash with Microgreens & Eggs

EyeSwoon Kitchen

  • Ingredients

    • serves 2 people

      • 3-4 new potatoes, cut into small cubes
      • 3 spring onions, white and pale green thinly sliced
      • 1 serrano chili, 1/2 diced, remaining thinly sliced into rounds
      • 1 radish, thinly sliced on a mandolin
      • A handful of Good Water Farms microgreens ( Daikon Radish used here)
      • 2-3 tablespoons olive oil
      • salt and pepper
      • 2 farm fresh eggs, fried or sunny side up

  • The Prep

      1. In a medium size skillet heat your olive oil over medium heat.  Add the sliced spring onions and saute until translucent 1-2 minutes.  Add the diced serrano and small cubes of potato, season with salt and pepper.  Slowly saute the potatoes over medium heat until golden brown for approx 12-15 minutes.  You will want the potatoes cooked through on the inside and golden on the exterior.  While the potatoes are cooking fry your eggs.  
      2. Divide your potatoes on two plates and offset your egg.  Add a generous handful of Good Water Farms microgreens, some sliced radishes and a few rounds of serranp pepper. Finish with flaky sea salt and fresh cracked pepper.

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