Start your morning right with farmers Market hash loaded with crispy red potatoes, spicy poblanos, creamy eggplant, earthy mushrooms, and turkey sausage!
I’m lucky enough to live in an area with several farmers markets that stay open all year, but after months where there it seemed like only apples and squash were available, it’s so nice to see a wider variety of vegetables become available again! We’ve gotten back into the habit of going every Saturday morning and picking up whatever looks delicious. On Sunday morning, I figure out how I can incorporate what I bought into our meals for the week.
Last week, I roasted radishes in coconut oil, turned kale into smoothies, and made garlic scape-pistachio pesto that I swirled into chilled carrot soup. This week, I turned my haul into a gorgeous hash for Sunday brunch.
I started by browning some Jones Dairy Farm turkey sausage, then I added red potatoes, poblano peppers, eggplant, and mushrooms. The flavors come together beautifully in just a few minutes on the stove, and I love the way the creamy eggplant and earthy mushrooms break up the starchiness of the potatoes. Topped off with a few baked eggs, farmers market hash is a great way to start your day off on the right foot! (It’s also a fabulous breakfast-for-dinner!)
What’s your favorite breakfast? Jones is hosting it’s second annual Rise, Sizzle & Shine contest, and your recipe could win you a $2,000 VISA giftcard! Enter on the Jones Dairy Farm website by August 15 for a chance to win.
- 8 ounces Jones Dairy Farm little turkey sausage
- ½ cup diced onion
- 2 garlic cloves minced
- 2 pounds small red potatoes diced
- 1 poblano pepper diced
- ½ red bell pepper diced
- 1 pint mushrooms diced
- 1 medium eggplant diced (about 4 cups)
- 1 cup water
- ½ cup kale chopped
- 6 eggs
- Remove the sausage from the casings. Crumble it into a large, oven-safe pan (preferably cast iron) set over medium-high heat. Cook, stirring occasionally until the sausage is golden brown and cooked through – about 8 minutes. Transfer the sausage to a plate.
- Return the pan to the stove and reduce the heat to medium. Add the onion and garlic; cook 1-2 minutes. Add the potatoes, poblano, and red pepper; cook until the potatoes are browned and crispy – about 10 minutes. Stir in the eggplant, mushrooms, and water. Cook for 10 minutes, or until the water is evaporated and the vegetables are cooked soft. Stir in the kale.
- Meanwhile, heat the oven to 400ºF.
- Crack the eggs onto the hash (At this point, you can divide the hash between six ramekins to make individual portions.) Bake 10-12 minutes, or until the whites are completely set.
I created this recipe for my client, Jones Dairy Farm. All opinions are my own. Thank you for supporting the companies that help keep me inspired in the kitchen!