Farm Plate Recipe

prepare and shred

Using a box grater or food processor, shred the peeled potatoes then place the shreds in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This step is crucial for crispiness.

season and form

Transfer the dried shredded potatoes to a bowl. Stir in 2 tbs olive oil, melted butter, 1/2 tsp sea salt, 1/4 tsp black pepper and 1/4 tsp garlic powder until evenly coated. Form into two compact 2.5–3 inch round stacks (use a ring mold if available) about 3/4 inch thick.

pan-fry

Heat a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tbs oil if the pan is dry. When shimmering, place the potato stacks seam-side down and cook undisturbed 5–7 minutes until deeply golden and crisp. Carefully flip using a spatula and cook another 5–7 minutes until both sides are crisp and potatoes are cooked through. Transfer to a paper-towel-lined plate and keep warm.

Preheat oven to 425°F (220°C). Arrange asparagus on a baking sheet, toss with 1 tbs olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Roast in the center of the oven for 10–12 minutes until tender-crisp and slightly browned.

While asparagus roasts, make the chimichurri: combine chopped parsley (2 tbs), chopped cilantro (1 tbs), 1 tsp minced garlic, 1 tsp red wine vinegar, 1 tbs olive oil (for chimichurri), and 1/4 tsp red pepper flakes in a small bowl. Season to taste with a pinch of salt and pepper. Spoon the chimichurri over the hot roasted asparagus just before serving.

Cook the chosen meat while potatoes and asparagus roast/fry so everything finishes together. For bacon: in a skillet over medium heat, cook 2 slices until crispy, 3–5 minutes per side depending on thickness. For sausage links: brown on all sides in a skillet over medium heat then reduce heat and cook through, about 10–12 minutes total, turning often. For ham slices: heat in a skillet with a little oil or butter 1–2 minutes per side until warmed and lightly caramelized. Transfer meat to paper towels to drain and keep warm.

Toss mixed greens (2 cups), halved cherry tomatoes (1/2 cup), sliced cucumber (1/2 cup) and thinly sliced red onion (2 tbs) in a bowl. Whisk together 1 tbs extra-virgin olive oil, 1/2 tbs red wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper; drizzle over salad and toss lightly just before plating.

cook eggs to order

Decide on style (any style). For fried (sunny-side up): heat 1 tbs butter in a nonstick skillet over medium-low, crack 2 eggs into the pan, cook gently 2–3 minutes until whites set but yolks still runny; season with 1/4 tsp salt and 1/8 tsp pepper. For over-easy/medium/ hard: after whites set, flip carefully and cook 30 seconds (over-easy), 1 minute (over-medium) or 2–3 minutes (over-hard). For scrambled: whisk eggs, season, melt butter, cook over medium-low stirring until soft curds. For poached: bring 3 inches of water to a gentle simmer with a splash of vinegar and poach 3–4 minutes for runny yolk. Keep eggs warm and plate on top of or beside potato stacks.

On each plate arrange: potato stacks (2), place the 2 eggs any style beside or atop stacks, position roasted chimichurri asparagus alongside, add the cooked meat choice, and a portion of the simple green salad. Spoon any leftover chimichurri over asparagus and optionally over meat or eggs. Serve immediately.