This recipe is a play off of the more traditional version of a skillet hash that contains meat and potatoes. This dish has fried potatoes as its base and then you can add just about anything else you like; in this version that anything else is an abundance of CSA veggies. You can add to this dish by adding protein such as eggs, chopped ham, cheese, and/or beans. The possibilities are endless.
To begin, dice a number of potatoes (as much as you want), along with onions, and fry in olive oil and butter over medium heat, covered, until potatoes begin to soften. Then add other veggies of your choice. I used chopped fennel, bell peppers, garlic, mustard greens, and kale. You can add spices as well, such as smoked paprika, salt and pepper, tried rosemary–the choice is yours. Continue to fry, uncovered, until veggies are soft and begin to brown. Add a handful of fresh herbs, such as the Thai basil and the green fennel fronds from this week’s box. Enjoy for breakfast, brunch, lunch or dinner.
Fair Ridge Farms is now on Pinterest. Our goal is to share timely, seasonal recipes found on the web and we will also share recipes that we post on our food blog. If you are avid Pinterest users and would like to join us as a collaborator to post recipes on our CSA recipe board, please email megan@fairridgefarms.com, and we will be grateful to add you. Also, follow us on Pinterest!
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