Bye bye 50s era hash! We're so over that played-out potatoes and ham concoction, that we're bitch slapping it out of our diets and replacing it with this sweet and savory combination that uses local butternut squash, smokey Nueske's bacon, apples from Migliorelli farm, and sweet onions from the Hudson Valley. Add some fresh eggs right into the mix and it'll create a yokey richness that makes this dish extra creamy. The shaved piave, which is sort of like a young Parmesan that has fruity and nutty undertones, adds an extra burst of brightness and rounds out this one-pot dish. And we don't mean to brag, but we might just blow your mind with this tasty little breakfast.
- 2 cups of Satur Farms butternut squash, grated
- 1 Migliorelli farm apple, grated
- 1/2 medium sized Basis: Farm to Chef onion, diced
- 5 slices of Nueske's bacon, diced
- 3 tbsp of Meggle's Alpine butter
- 5 Feather Ridge eggs
- 1/4 cup of Piave, grated
- salt and pepper to taste
- *optional - rosemary for garnish*
- In a large saucepan, add bacon and cook over medium heat until it begins to firm up; about 3-5 minutes. Add in onion and stir, cook until it becomes translucent. Add in 2 tablespoons of butter, the butternut squash, the shaved apple, and a pinch of salt and cook until tender.
- Turn heat to high and allow the hash to brown; about four minutes.
- Turn heat to medium low and by using the back of your spoon - create five little holes in the hash. Put a dab of butter in each hole and allow to melt. Crack one egg into each hole and sprinkle with salt and pepper. Cover sauce pan with a lid and allow eggs to cook. For runny eggs, cook for three minutes, for hard eggs, cook until firm to the touch.
- Finish by sprinkling grated piave on top of each egg. Salt and pepper to taste. Serve immediately.