As you have probably figured out, I am obsessed with farmers markets. Lucky for me, there’s a farmers market right by my office that’s open at lunch on Tuesday’s and Friday’s in the summer and early fall. This makes my life so much easier. Less trips to the grocery store and less meal planning make for one happy girl.
This farmers market hash is one of those “I have nothing planned” meals. I spied some beautiful potatoes, zucchini, onions, and eggs and suddenly dinner was figured out. You don’t even really need a farmers market for this recipe, just a grocery store, or possibly you already have everything in your fridge.
This couldn’t be simpler. Roast the veggies and fry an egg for on top, and dinner is served. It’s one of those simple, delicious, and easy meals that impresses even the toughest critics.
Farmers Market Hash
10 small potatoes
2 medium zucchini
2 small onions
2 eggs
2 tablespoons olive oil
1 teaspoon sea salt or kosher salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon hot pepper flakes, adjust to taste
Preheat oven to 425 degrees. Wash potatoes and cut into about 1 inch cubes. Put cut potatoes on a baking sheet, pour on 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic power, and hot pepper flakes. Toss the potatoes with the oil and spices and spread in an even layer on baking sheet. Bake for 20 minutes. While the potatoes are baking cut the zucchini in half moons about 1/6 inch thick. Put cut zucchini on a baking sheet, pour on 1 teaspoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss the zucchini with the oil and spices and spread in an even layer on baking sheet. Then cut the onion in half moons about 1/8 inch thick. Put cut onion in a medium bowl, pour on 1 teaspoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss the cut onion with the oil and spices. After the potatoes have baked for 20 minutes, flip them. Put the onion on the baking sheet with the potatoes, preferably in one layer. Put the baking sheets with the potatoes, raw onions, and zucchini in the oven for about 14 more minutes, or until the potatoes and zucchini are golden, and onions are tender.
To fry the eggs: Add a teaspoon of olive oil to a skillet over medium heat. Let the oil heat for two minutes, then crack two eggs into the oiled skillet, careful to not let the eggs touch. Sprinkle eggs with a pinch of salt, pepper, and hot pepper flakes. When the white part of the egg is solid, but the yolk is still runny, turn off the heat.
To serve: divide the potatoes, zucchini, and onions between two bowls. Top each with a fried egg. Enjoy!
Serves 2
