THE FARMHOUSE

The other week a friend asked me what we’re cooking these days. Like many of us, she’s spending a lot of time in the kitchen and was sick of her signature pasta and sauce routine. One dish came to mind right away: our go-to farmer’s hash. And it got me wondering, do you have a go-to meal, too? An easy dish that you’re always ready to whip up, sans recipe?

We make this simple farmer’s hash with potatoes, greens, and eggs at least 3 times a week. It’s quick to make (20 minutes tops!), uses only one dish, works for breakfast, lunch, or dinner, and can be made with whatever veggies and potatoes are on hand. So today I wanted to share the recipe for our farmer’s hash with you and ask, what’s your go-to meal?

a recipe for our go-to farmer's hash on www.thegritandpolish.com

a recipe for our one-dish, healthy farmer's hash on www.thegritandpolish.com

Our Farmhouse kitchen // cast iron skillet, other sources here

What I love about this recipe is how versatile it is. You can start with what you have on hand and mentally work backwards from there. Our garden has been full of chard this summer, so that’s what we’ve been using the most. But in the winter, when our garden is covered in snow, we buy bundles of kale from the grocery store for this dish. We often throw in an extra veggie if we have one like Brussel sprouts or tomatoes or asperges - whatever we have that needs used up. Basically I recommend using this recipe as a guide, and make it suit you!

And if you don’t have a cast iron skillet yet, let me highly encourage you to invest in one. They’re relatively inexpensive, don’t shed chemicals associated with nonstick pans, last forever, and cook dishes like this farmer’s hash perfectly. psst: we have this cast iron pan if you’re in the market. (amazon affiliate)

Without further ado, here’s the meal we’re eating ALL the time…

One-Dish Farmers Hash

serves 4

Ingredients

3 medium potatoes, washed and cubed

6+ large stems of hearty greens like chard or kale, washed and chopped

4 Eggs

Olive oil

1/2 of a medium onion, finely chopped

2 cloves garlic, minced

Herbs: chives, oragano, thyme, and/or parsley (freshly chopped is best but dried works too)

Sea salt

Paprika garnish (optional)

One // Heat a cast iron skillet over medium heat, add about 3 tbsp of olive oil and the cubed potatoes. Cover and let potatoes cook for 5 minutes or until browned. Add garlic and onion and stir potatoes. Replace cover and cook, stirring occasionally, until potatoes are browned on all sides.

Two // Add chopped greens and herbs to skillet and cover. Cook for 2 minutes or until greens are slightly wilted. Stir to mix everything together and cook another minute or until the greens are done to your preference.

Three // Plate potatoes and greens.

Four // Return the pan to medium heat and add 2 tbsp of oil. We like sunny-side-up eggs for this dish, but you can make the eggs however you like. For sunny-side-up, crack eggs into pan, making sure to give each a little space. Cook eggs over medium for a minute or until whites are solid. Add 2 tbsp of water to the pan and cover to steam the tops of the eggs. Cook until the top of the eggs are white and the yokes are desired doneness.

Five // Carefully remove eggs from the pan (to avoid breaking the yokes) and place one eggs on each plate over the hash. Top each plate with sea salt and paprika to taste. Serve warm.

That’s it! If you’re eating this for dinner and want to make it a little heartier, I highly recommend serving it with a crusty piece of buttered sourdough, toasted in the same skillet! And if you have little people to feed like we do, we usually keep the potatoes, greens, and egg separate and that seems to go over well (as does the addition of the sourdough toast!). Enjoy!