Pie Plate Potato Hash

Based on a ‘baked egg hash’ from the 1942 Cookbook ‘Thrifty Cooking in Wartime’, I made breakfast on July 12 with products mostly from my own garden or the Saturday Morning Farmer’s Market. Market Meals will be a new segment now that the growing season is in full, beautiful swing. We may even get more than one out each week.

This Pie Plate Hash is NOT a pretty breakfast, but it is a yummy one. We’ve tried it with several different flavor combinations since I started cooking from my vintage books, but this iteration came out the best. It's a satisfying breakfast that you can pull together quickly to feed two to three people.

The two vendors that primarily supplied this redo of an old recipe are Cold Climate Farms, one of my favorite growers this season, and Full Circle Community Farm. Check them both out on Facebook, and if you’re in the Green Bay Area, at the Saturday Morning Market on Washington Street.

Ingredients:

•  2 New Potatoes, grated
  •  from Cold Climate Farms 3.00 per bag
  • You can use whatever type of potato you have
•  3 Eggs
  •  from Full Circle Community Farm 4.00 for 1 dozen large
•  3 tbs Milk
  •  3.50 half gallon organic whole milk
•  1 bundle of Chives, diced
  •  from my Garden -Free now
• Salt and pepper to taste
• Butter to dot the potatoes

 

1. Preheat the Oven to 350 fahrenheit. Grease your favorite pie dish with your preferred solution. I used PAM spray. Butter will work fine too.
2. Grate potatoes (Skin On)  on the large holes of a box grater. Depending on the size of your potatoes, you may need more than 2 potatoes. Fill the bottom of a pie dish with the grated potatoes.
3. Season potatoes with salt, pepper, and a small handful of chopped chives. Dot the potatoes with small squares of butter.
4. Beat together eggs and milk. Season with salt and pepper, add chives to taste. Pour over the potatoes.
5. Bake for 20-30 minutes. Serve with sour cream, maybe some cherry tomatoes.

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