For quick meals lately we’ve been relying on good old eggs. Actually they’re great eggs ’cause they’re local, laid by free-roaming hens. I believe entomophagy is the solution to humanity’s nutritional problems but usually I prefer to eat bugs vicariously through chicken eggs. Superior protein and Omega 3’s deliciously yoked in yolks.
With a stash of boiled organic spuds and baked Texas sweet potatoes in the fridge, this skillet supper almost cooks itself.
FALL SCRAMBLED DINNER serves 3 at our house
- local onions, chopped how you like. I’m still buying yellows and reds from at the farmers market. Hairston Creek Farm is selling green onions right now and they’d taste fine here.
- local sweet peppers, cut up as you please. I continue to enjoy the sweet little orange gems from Flint Rock Hill. The baby even eats them raw! Add a spicy chile or two for an NC-17 version. I’ve spied some bright habaneros at the markets lately. Their fruitiness would complement this hash.
- a Tablespoon or two of tasty fat. Bacon or poultry drippings, or Dai Due‘s decadent lard work perfectly. Be sure to look for the Dai Due booth this Saturday (Nov. 7) at the Austin Farmers Market. Olive oil is fine—try Texas Olive Ranch.
- 2 medium organic potatoes, boiled
- 1/2 a good-sized Texas sweet potato, cooked. I prefer to bake mine, three or four at a time. The toaster oven works great and I find that the cooked tubers keep very well in the fridge.
- ¼ to ½ teaspoon dried thyme or a teaspoon or so fresh.
- ½ teaspoon good quality curry powder. My Caribbean blend plays nicely with the other flavors in this dish.
- 4 or more local eggs, beaten to blend with some Herbamare (I buy this at Central Market) or your favorite seasoned salt (or just salt)
- local cheese. We love Full Quiver Farm‘s tangy white cheddar. Happily for Austin locavores, we enjoy numerous cheese choices—pepper jack, feta and chevre, just to name three more that play well with eggs.
Saute your onions and peppers (and dried thyme) in your fat of choice until translucent. Smash the potatoes into chunks with the heel of your hand. For homey hashes, I prefer this method over cutting with a knife. I like the rough edges and uneven hunks. Process as you please, however. Add the potatoes, curry powder (and fresh thyme) and a healthy dose of kosher salt (Diamond brand’s my top choice) to the skillet and fry, stirring occasionally, until the spuds are browning delectably. Add the sweet potato (I finely chop the skin and toss it in, too) and mash it around to distribute as the mixture cooks. Pepper it all up with some freshly cracked black, stir it in and push the mixture to one half of the pan. Pour your eggs into the bare side of the skillet and scramble them, using broad strokes to form large curds. When the eggs are almost done to your liking, amalgamate the mass, folding the spud mixture into the huevos.
Turn out onto a large serving plate and top with the cheese. Share!