There’s nothing better than a little fried onion and bacon flavor mixed with vegetables. My Talley Farms CSA box is always filled with exquisite, super fresh veggies and sometimes I am so overwhelmed, I just want to eat them all at once! That’s when I start creating dishes that utilize several items together and somehow it always results in a scrumptious blend of natures’ harmony.
This combination is a vegetable hash served with a poached egg on top and it is so versatile that it can be served for almost any meal. It’s a great brunch dish, lunch or light dinner and can be served with a side of fruit, toast, scone or on it’s own if you prefer. The medley of Yukon gold potatoes, broccoli and kale are terrific together making this hearty and super delish!
Yukon Gold, Broccoli and Kale Hash
Serves 4
Ingredients
- 1 lb. Yukon gold potatoes, with skin on cut into 3/4 inch chunks
- 1 bunch broccoli tops, broken into bite sized florets
- 1 bunch kale, ribs removed and sliced crosswise into 1 1/2 inch pieces
- 1 onion chopped
- 8 thin slices pancetta
- 1 1/2 tablespoons Avocado oil (or other vegetable oil)
- 2 tablespoons chicken or vegetable broth
- 2 tablespoons Italian parsley, chopped
- Aleppo pepper flakes
- Kosher salt and freshly ground pepper
- 4 large eggs
- white vinegar
- hot sauce (your favorite kind)
Instructions
- Heat the oil in a large heavy frying pan over medium high heat. Add potatoes and cook stirring often until nicely browned on all sides. Lower heat and add broth, cover and steam until potatoes are tender but crisp and liquid is evaporated, checking often for about 10 minutes. Remove potatoes to a dish. If there is still liquid in the pan, wipe it out with a paper towel before continuing.
- In the same pan, add the pancetta slices and cook until golden on both sides. Remove to a paper towel lined plate to drain and cool. They will crisp as they cool. In the pan you just cooked the pancetta with the fat remaining, add onion and cook over medium heat until translucent, 2-3 minutes. Add broccoli and stir fry until almost tender, covering the pan if needed to achieve a crisp, barely tender result. Turn the heat back up to medium high and add the potatoes back to the pan along with the kale. Cook, stirring until the kale is wilted and the potatoes are heated through, about 5 minutes. Add parsley and season with to taste with pepper flakes, salt and pepper.
- Set aside and keep warm while poaching your eggs. Bring water to a low boil in a wide saucepan or shallow sauté pan with at least 2″ sides. Add about a teaspoon or so of vinegar, (any white vinegar will do) depending on the size of your pan. Cracking the eggs one at a time in a small ramekin or measuring cup, slowly add them into the pan along the sides trying to keep them apart, by dipping your container into the water and releasing the egg carefully. Cook the eggs for 2 1/2 -3 minutes until they are firm, but the yolk is still fragile.
- While the eggs are cooking, spoon your hash onto four individual warmed plates. Remove the eggs immediately with a slotted spoon and place one on top of each of the four plates. Garnish each plate with a couple crisp pancetta slices and serve with hot sauce to pass.
Notes
- I like to brown my potatoes first, without crowding them in the pan, so they get a nice toasty color all over. I then steam them in a little broth to the perfect tenderness which eliminates the fear of overcooking and making them mushy. They get reheated and toasty when added back to the pan and stir fried with the kale and broccoli.
- By adding a touch of vinegar to your cooking water for the eggs, you will help keep them intact and will not taste it at all on the eggs. Don’t worry about losing a little bit of the white in the pan as that is normal. You want to make sure that the pan you use is deep and wide enough so that the eggs will be covered in water and not touching each other. You can softly move them as they cook to ensure they do not stick to the bottom and make sure that you keep the water to a high simmer/low boil.
(click here) for printable recipe