Farmer's Hash Recipe

Prepare pickled onions at least 30 minutes ahead (can be made a day ahead). Put thinly sliced red onion in a heatproof jar or bowl.

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

Pour hot brine over the onions, press down to submerge, cool to room temperature, then refrigerate. They will be ready in 30 minutes but improve if left longer.

Preheat oven to 425°F (220°C). On a sheet pan toss red bell pepper, zucchini, diced red onion, minced garlic, 1 tbsp olive oil, 1 tsp salt and 1 tsp pepper until evenly coated.

Spread vegetables in a single layer and roast 18–22 minutes, stirring once halfway, until browned at edges and tender. Remove from oven and keep warm.

Parboil diced potatoes: place potatoes in salted cold water, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 5 minutes.

In a large skillet (12-inch) heat 2 tbsp olive oil and 1 tbsp butter over medium-high heat until foaming. Add diced pancetta and cook 3–4 minutes until starting to crisp and render fat.

Add sliced chicken apple sausage and cook 2–3 minutes until browned. Push meats to one side of the pan.

Add the parboiled potatoes to the skillet in a single layer. Let cook undisturbed 4–5 minutes to develop a brown crust, then flip or stir to brown the other side, about another 4 minutes. Season potatoes with 1 tsp salt, 1 tsp pepper, and 1 tsp smoked paprika while cooking.

Stir roasted vegetables into the potato/meat mixture and cook 1–2 minutes to combine and reheat. Taste and adjust seasoning.

Bring a wide shallow pot of water to a gentle simmer; add 1 tbsp white vinegar and reduce heat so water is barely moving (large gentle ripples).

Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the water and slip the egg into the center. Poach 3–3½ minutes for runny yolk (longer for firmer yolk). Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs (poaching 2 at a time is fine in a 3–4 quart pot).

Set up a double boiler: simmer a couple inches of water in a saucepan so a heatproof bowl sits comfortably above the water without touching it.

In the bowl whisk 3 egg yolks with 1 tbsp lemon juice and a pinch of salt until slightly thickened.

Place the bowl over simmering water off direct heat and whisk constantly while very slowly drizzling in the 6 tbsp melted butter in a thin stream until sauce emulsifies and thickens. If sauce becomes too thick, whisk in a teaspoon of warm water. Season with a pinch of cayenne or a dash of hot sauce and more salt or lemon to taste. Keep warm (not hot) until serving.

Divide the potato, meat and roasted vegetable hash among 4 plates or two large serving plates (about 1/2 lb potatoes + meats yields 3–4 servings; recipe scaled here serves 2–4 as brunch).

Top each portion with pickled onions (about 2–3 tbsp per plate) and place a poached egg (one per person) on top of the hash.

Spoon hollandaise generously over the poached egg and a little onto the hash. Garnish with chopped chives and microgreens or parsley.

Serve immediately while eggs are runny and hollandaise warm.