Crispy Farmer’s Market Hash with Kale, Bacon, and Basil is a great way to utilize fresh produce from the market. No gluten, yet fresh and filling!
Get well soon, everyone! How was the weekend for you? I accomplished a lot around the house while Ben was gone, even though I was on my own. It still gives me a little shivers. With Lincoln slept for three hours on Friday night and a three-hour journey to Camp Grammy and Papa’s on Saturday afternoon, I managed to get more done than in the over a year between being pregnant and having a baby!
Everything is neat and tidy: rooms cleaned, cabinets arranged, artwork hung, contributions placed in bags, and old baby toys sorted and put away… Destroyed and now in a heap in the basement for future attention. By Saturday night, I felt like a truck had run over me from all that hard work. A Mojito with Sweet Tea Vodka and Lemonade would solve any problem! While rooting for California Chrome at the Belmont Stakes, I treated my parents and myself to a rejuvenating and soothing round. What a disappointing defeat!
I went to the Farmer’s Market with Lincoln and my mom first thing that morning to get some fresh produce to last us all week. For lunch that day, I made Crispy Kale, Bacon, and Basil Farmer’s Market Hash using kale and radishes that I bought from a favorite vendor and fresh herbs that I picked from my garden.
This meal was inspired by our recent habit of having breakfast for dinner quite a bit. He’ll throw some diced potatoes into a skillet with some garlic and shallots, and then he’ll serve them with some eggs and bacon. Anyway, I suppose it’s worth noting that Ben has been frequently preparing breakfast for supper as of late. I’ve been indulging in these lately!
A large skillet is used to sauté chopped potatoes, radishes, shallots, garlic, kale, bacon, basil, and a generous amount of salt and pepper
The recipe is inspired by his homemade hash and my visit to the Farmer’s Market. Served with eggs cooked to perfection, I devoured my meal.
As the kale cooks down to a crisp texture, the potatoes and radishes are sautéed until they attain a rich golden brown color. As it cooks, the sound of snapping and crackling becomes audible. Addictive to the max. Since going gluten-free, I’ve been longing for bread to soak up my dripping egg yolks, and this hash provides the ideal platform for that.
Delightful to whip up on weekends or any day of the week, to complement any dish, and, oh my goodness, to utilize those delectable ingredients from the Farmer’s Market!
- Gather a bunch of golden radishes (red radishes would work well) and some flat-leafed kale (lacinato) from the farmer’s market (or the grocery store). Also, curly kale will do if that’s all you can find.
Cut 8 tiny radishes crosswise into 1/2-inch pieces after removing their leaves and roots. Sautéing fresh radishes with the remaining hash ingredients reduces their heat, which is just the right amount for me. But, despite this, they add a fantastic crunch to the meal.
Include the radishes with the peeled and diced russet potato, 1 large shallot or 1/2 small onion, and 1 large potato. Let the cooking begin!
In a large skillet, cook three slices of diced bacon over medium heat. Before removing the bacon to drain on a paper towel-lined dish, cook it until it becomes crisp. Drain off any excess grease (or don’t!). Follow these steps… Even without the bacon, this was still tasty, but you know what they say: bacon makes everything better!
Before adding the chopped potatoes, radishes, and shallot, heat 3 tablespoons of extra virgin olive oil in a skillet or add enough oil to the bacon grease to make 3 tablespoons of fat. Before arranging the vegetables in a single layer, season them with salt and pepper. Set aside for three to four minutes, untouched, to crisp up the bottoms.
2. Prepare half a bunch of lacinato kale by washing and drying it while the root vegetables brown.
In total, you’ll require four cups of chopped kale. In my experience, rinsing and then placing the large leafy greens on a clean kitchen towel, rolling it up, and patting them dry is the most efficient method for washing them. Well done!
Remove the leaves from the stem and mince them.
After the root vegetables start to get a little browned, increase the heat to medium-high. Toss in the kale and add additional salt and pepper. Keep sautéing, stirring occasionally, for another 8 to 10 minutes, or until the kale is crisp and the potatoes are browned and soft. Near the end, you’ll hear the snapping and crackling of the kale, which is the sound of crispy kale being made!
At long last, gather your fresh basil. Because it adds a zesty, summery note, this is my favorite component of the hash. YUM! Although I might have gotten a large quantity at the farmer’s market, I grew this herb in my own yard.
Roll the 6–8 large basil leaves into a cigar and slice through it with a knife.
Simmer, stirring occasionally, for 1 minute after adding the basil and 4 minced garlic cloves to the pan. After you’ve stirred in the cooked bacon, take the skillet from the heat.
In the meantime, crack two eggs into a nonstick skillet and place it over medium heat. Season the eggs with salt and pepper. Cover and continue cooking for another 3 to 4 minutes, or until the bottoms are cooked but the yolks are still runny, or until the whites are set on top.
For an elegant display, slide the eggs onto the skillet’s surface.
Another option is to pile eggs on top of the Crispy Kale, Bacon, and Basil Farmer’s Market Hash. Take a plunge, though!
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