Weekend farmers market breakfast hash
Farmers markets are open for the season and I could NOT be more excited! We have so many great ones here but my personal favorite is DJ market. It’s this little ‘hole-in’the-wall’ looking market in the SE that sells fruits, veggies, Hutterite meats, breads, jams and salsas, and different nuts and seeds. They don’t serve meals like some of the other farmers markets, but they have amazing prices for local foods.
They try to stay as local as possible (Sask, Alberta and BC) but do have some things from USA. I like to go here weekly and I usually never spend more than $50 (which gives me a TON of stuff). Plus, I love supporting these guys and I really want them to stick around. Honestly, I don’t think I could ever live somewhere that didn’t have farmers markets. That’s how much I love them!
I went to DJ market the other day and stocked up on all sorts of goodies and decided to make a Farmers Market Hash for brunch today. This meal contains fresh local foods (except for the avocado + spices) and is pretty epic. You can swap out back bacon for tempeh strips if you’re vegetarian!
Weekend Farmers Market Breakfast Hash
Serves 2-3
Ingredients
3 eggs – whisked together in a small bowl
4-5 yukon gold potatoes – chopped into small chunks
2-3 pieces of pre-cooked back bacon – cut into small chunks
1 leek – chopped. Only the white part is used in this
3-4 garlic cloves + 1 tsp garlic powder
1 small heirloom tomato (my absolute favorite) – cut into chunks
2-3 tbsp shredded local white cheddar cheese (optional)
3 tbsp oil – avocado oil is great
2 tbsp onion powder – you can use a yellow onion in this too if you prefer
1-2 tsp chili flakes or sriracha (optional)
Salt / pepper to taste – I find I have to use more salt because of the potaotes
Garnish: 1 avocado + green onion finely chopped
Directions
1. In a large frying over medium-high heat, add a little bit of water and the chopped potatoes. I like to steam the potatoes a little bit to cook them and soften them up a bit before frying them. Once potatoes are more tender, you can drain any excess water from pan and add in the cooking oil. Turn down heat to medium and mix up the potatoes with oil.
2. Add in pre-cooked back bacon and saute for a few minutes stirring often to prevent burning. If you buy raw bacon, make sure to cook it thoroughly.
3. Add in garlic, garlic powder, onion powder, chili flakes, salt/ pepper and stir it all up.
4. For the chopped leek, you have 2 options, you can either add it to the pan now and mix it up with everything OR you can cook them in a separate frying pan, which I did. For this, just add leeks and some oil on low-med heat. Add salt and stir continuously until leeks are softer and slightly transparent. Add into hash mixture when done.
5. Move hash mixture over to one side of the frying pan so you have room to cook the eggs. Add whisked eggs to pan and scramble them up. Once done, mix everything together. Taste test and add more salt/ pepper if needed.
6. Once done, turn off heat and add in chopped tomatoes and shredded cheese. Garnish with avocado and green onion.
Brunch is my favorite meal! If I had to choose 2 breakfast meals to eat for the rest of my life, I would definitely choose a good breakkie hash and eggs benny. Bonus if they are combined #gamechanger. If you make this dish, make sure to tag me on instagram so I can see your creations 🙂
Enjoy your weekend folks!
Marcy xx
