Well, the day is finally here…the last day to enter the 2014 Homegrown Recipe Contest! We have once again received so many wonderful entries, my recipe box is now over-flowing at home!
To celebrate the deadline for entering the contest, I thought I’d featured a recipe for a meal which we don’t often receive entries for: breakfast! After all, I don’t think there’s many of us who don’t tire of the same old boring cereal or oatmeal. And not only is this recipe a delicious way to start the day, it’s also a great way to use some of the amazing produce you’ve been growing in your garden come fall time! Kevin in New Hampshire submitted this recipe to us and I’m sure glad he did!
1 large beet (approx 2-3 cups) cut into 1/2″ cubes
3 large sweet potatoes cut into 1/2″ cubes
3 large yellow potatoes cut into 1/2″ cubes
3 parsnips cut into 1/2″ cubes
2 green peppers, diced
1 large onion, diced
1/2 c. olive oil
2 T. butter
3 T. basil (fresh or dried)
3 T. smoked sea salt
Fresh cracked pepper to taste
8 fresh eggs, fried in butter
Directions:
1. Cut all root vegetables to size and soak for an half hour in salted water (put the beets in a separate bowl so not to have them bleed into the other vegetables). Keep onions and peppers in another bowl to saute later.
2. Drain vegetables and pat dry on a towel to take away moisture.
3. Oil two cooking sheets with some of the olive oil and place them in the stove and preheat the oven to 400 degrees.
4. Once the oven is at 400 take the cooking sheets out, place the root vegetables onto the sheet making sure not to have them to close together in order to crisp better.
5. Turn the vegetables after 20-30 min or when they show signs of browning.
6. In a large frying pan melt the butter and a splash of olive oil over medium heat. Saute onions and peppers till translucent and set aside.
7. In another frying pan fry eggs a couple at a time in butter to order to keep them hot.
8. While frying the eggs add the onions and peppers to the vegetable medley in the oven and turn them one last time till the eggs are done approx. 10 more minutes.
9. Plate vegetable medley hash with a fried egg on top and salt and pepper to taste. Add any additional heat for taste.
MMMMmmmm, good! What a way to wake up! My husband in particular loved this as he has always been a big fan of hot breakfasts. Thanks again, Kevin for sharing this with us! You’ll be receiving an email soon with details about how to redeem your $10.00 voucher to the Holland Bulb Farms website. Perhaps you can purchase some more “supplies” for creating this amazing dish!
As I mentioned above, today is the final day to submit your recipes for consideration in our contest. So if you’re a procrastinator, now’s the time to get going! Winners will be announced Friday, March 14th, 2014 so check back to see who won the $25, $50, and $100 gift card in both categories…it could be YOU!
