Farmers Hash Recipe

Place thinly sliced red onion in a heatproof bowl or jar.

In a small saucepan combine apple cider vinegar, water, sugar, and 1/2 tsp salt. Bring to a gentle simmer and stir until sugar dissolves, about 1–2 minutes.

Pour hot brine over the onions, press down so they’re submerged, cool to room temperature, then refrigerate for at least 20 minutes (can be made up to 24 hours ahead).

Parboil the diced potatoes in salted boiling water for 6–7 minutes until just tender but not falling apart. Drain well and let steam-dry for 5 minutes.

Heat 2 tbs neutral oil in a large heavy skillet over medium-high heat until shimmering.

Spread parboiled potatoes in an even layer and cook without stirring for 4–5 minutes to get a golden crust. Flip and cook another 3–4 minutes until most sides are golden.

Add 2 tbs olive oil (from ingredients), diced carrots, bell pepper, zucchini, and red onion. Cook, stirring occasionally, 6–8 minutes until vegetables are tender and starting to caramelize.

Add minced garlic, chopped thyme, salt and pepper. Stir and cook 1 minute until fragrant.

If potatoes need additional browning, spread and press down, allowing another 2–3 minutes undisturbed. Taste and adjust seasoning.

While potatoes are parboiling, heat a medium skillet over medium heat. Add diced pancetta/bacon and cook until fat renders and pieces are crisp, 6–8 minutes. Use a slotted spoon to transfer crisp pancetta to a plate lined with paper towel, reserving the fat in the pan.

In the same skillet with some reserved fat (add a little oil if needed), add crumbled jalapeño pork sausage. Cook over medium heat, breaking up with a spatula, until browned and cooked through, about 5–7 minutes. Drain excess fat if necessary and set cooked sausage aside with the pancetta.

When hash is nearly finished, return cooked pancetta and sausage to the skillet with the potatoes and vegetables. Stir to combine and heat through 1–2 minutes. Optionally stir in 1 tbs butter for richness.

Set up a double-boiler: bring an inch of water to a simmer in a saucepan and place a heatproof bowl over it (bowl should not touch water). Reduce heat to low simmer.

Whisk the 3 egg yolks and lemon juice together in the bowl until slightly thickened, about 30 seconds.

While whisking constantly, very slowly drizzle the warm melted butter into the yolks, starting drop by drop, then in a thin stream as the sauce emulsifies. Continue until all butter is incorporated and sauce is thickened and glossy (about 3–5 minutes).

Remove from heat. Whisk in Dijon (if using), salt and a pinch of cayenne or hot sauce. Taste and adjust lemon, salt, or cayenne. Keep warm (off heat) until ready to serve.

If hollandaise begins to thicken too much or looks broken, whisk in 1 tsp warm water to smooth.

Fill a wide shallow saucepan with 3 inches of water. Bring to a gentle simmer and add 1 tsp white vinegar. Reduce heat so surface shows small bubbles but not a rolling boil.

Crack each egg into a small cup. Using a spoon, stir the water to create a gentle vortex and slip one egg into the center. Poach 3–3.5 minutes for runny yolk, or 4–5 minutes for slightly firmer yolk.

Remove eggs with a slotted spoon and drain briefly on paper towel. Repeat for remaining eggs (work in batches if needed). Keep warm in a bowl of barely-warm water until plating.

Reheat skillet with the hash over medium heat until hot. Taste and adjust seasoning.

Divide the hash and home fries between 4 plates (or 2–3 plates for heartier portions).

Top each portion with equal amounts of pancetta and jalapeño sausage (already mixed into the hash).

Place a poached egg (or two small eggs) on top of each portion.

Spoon 2–3 tablespoons of warm hollandaise sauce over the eggs and hash.

Garnish with pickled onions and chopped parsley or chives. Serve immediately.