Brunch Bowl Veg/gf Recipe

Prep and par-cook potatoes

Wash and dice the russet potatoes into 1/2-inch cubes (leave skins on for texture). Place potatoes in a pot, cover with cold salted water, bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain and pat dry thoroughly with a towel.

Crisp potatoes

Heat 2 tbs olive oil in a large skillet over medium-high heat. Add the drained, dried potatoes in a single layer. Sprinkle garlic powder, smoked paprika, 1 tsp salt, 1/2 tsp pepper and 1 tsp chopped rosemary over the potatoes. Cook without moving for 4 minutes to form a crust, then stir and continue to cook, turning occasionally, 6–8 more minutes until golden and crisp. Adjust seasoning to taste. Transfer to a warm plate.

While potatoes cook, trim and cut the seasonal vegetables into bite-sized pieces. Heat 1 tbs olive oil in a second skillet over medium-high heat. Add vegetables that take longer first (e.g., asparagus, zucchini), sauté 3–4 minutes, then add quicker-cooking items (e.g., peppers, halved cherry tomatoes). Season with 1/2 tsp salt and 1/4 tsp pepper and sauté until tender-crisp, about 3–5 minutes total. Remove from heat and keep warm.

Combine 1/4 cup rice vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a small heatproof bowl or jar. Stir until sugar and salt dissolve. Add julienned carrot and sliced red onion, press down so vegetables are submerged. Let sit at room temperature for at least 15 minutes (can be made ahead and refrigerated for up to 3 days). Drain before using if very wet.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1 tsp minced fresh rosemary, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust acidity or seasoning. Refrigerate until ready to plate. (For vegan option, use vegan mayo.)

Crack 4 eggs into a bowl, add 2 tbs milk, 1/2 tsp salt and 1/4 tsp pepper. Whisk until uniform and slightly frothy. Heat 1 tbs butter in a nonstick skillet over medium-low heat until melted and slightly foamy. Pour eggs into the pan. Let sit undisturbed for 10–15 seconds, then gently push eggs from the edges toward the center with a silicone spatula, forming large soft curds. When eggs are mostly set but still slightly wet (about 2–3 minutes), sprinkle 1/2 cup grated cheddar over the top and fold gently until cheese melts and eggs are just cooked through. Remove from heat promptly to avoid overcooking.

Divide warm homefries between bowls as the base (about half the potatoes per bowl if making two servings). Arrange sautéed seasonal vegetables alongside the homefries. Spoon cheesy scrambled eggs into the bowl. Add a spoonful of drained pickled carrots and onions on top or to the side. Drizzle 1–2 tbs rosemary garlic aioli over the eggs and vegetables or serve aioli on the side.

Finish each bowl with a generous pinch (about 1/4 cup) of microgreens and an optional rosemary sprig for aromatics. Serve immediately while warm.