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Farmer’s Chopped Breakfast Hash

By 10 April 2017

Market Kitchen

Farmer’s Chopped Breakfast Hash

Ingredients:

  • 1 lb potatoes
  • 2 oz smoked ham
  • 1 cup sweet snacking peppers or padron peppers (for a smoky slightly spicy flavor)
  • ½ medium sweet onion
  • 2 eggs, soft boiled and chopped
  • 1 Tbsp oil
  • Pinch of salt
  • Optional additions: 1 cup diced cabbage, ¼ cup fresh corn
  • 1 lb potatoes
  • 2 oz smoked ham
  • 1 cup sweet snacking peppers or padron peppers (for a smoky slightly spicy flavor)
  • ½ medium sweet onion
  • 2 eggs, soft boiled and chopped
  • 1 Tbsp oil
  • Pinch of salt
  • Optional additions: 1 cup diced cabbage, ¼ cup fresh corn

Directions:

  1. Dice the potatoes small. To prevent the potatoes from oxidizing, hold in water until you’re ready to cook them. Dice the onions and ham small. Remove the pepper tops and seeds. Cut the peppers in half and slice them thinly.
  2. To prepare the eggs, put them in a sauce pan and cover them with 1” of water. Put the pan over medium-high heat until the water boils. Remove the pan from the heat and let the eggs sit in the hot water for 5 minutes. Remove the eggs from the pan and put them under cold running water. Let eggs cool before peeling.
  3. Heat the oil in a pan over medium heat. Add the potatoes and toss them until coated with the oil. Add a pinch of salt and cook for 1 minute. Add the onions and toss with the potatoes to evenly distribute. Allow potatoes and onions to cook for 2-3 minutes until the potatoes begin to brown. Then add the peppers and ham and toss to event distribute. Allow the potatoes to cook for 2-3 minutes more then toss and let sit for another minute or two to develop color. When the potatoes are a golden brown remove from the heat and add the chopped eggs. Toss to evenly distribute the egg. Serve immediately.
  1. Dice the potatoes small. To prevent the potatoes from oxidizing, hold in water until you’re ready to cook them. Dice the onions and ham small. Remove the pepper tops and seeds. Cut the peppers in half and slice them thinly.
  2. To prepare the eggs, put them in a sauce pan and cover them with 1” of water. Put the pan over medium-high heat until the water boils. Remove the pan from the heat and let the eggs sit in the hot water for 5 minutes. Remove the eggs from the pan and put them under cold running water. Let eggs cool before peeling.
  3. Heat the oil in a pan over medium heat. Add the potatoes and toss them until coated with the oil. Add a pinch of salt and cook for 1 minute. Add the onions and toss with the potatoes to evenly distribute. Allow potatoes and onions to cook for 2-3 minutes until the potatoes begin to brown. Then add the peppers and ham and toss to event distribute. Allow the potatoes to cook for 2-3 minutes more then toss and let sit for another minute or two to develop color. When the potatoes are a golden brown remove from the heat and add the chopped eggs. Toss to evenly distribute the egg. Serve immediately.

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  • Mailing Address:
    PO Box 2931
    Oregon City, OR 97045

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