One of my favourite things to do when I travel to the Okanagan in the Interior of British Columbia, is to visit the Penticton Farmer's Market. There is a plethora of goodies to sample and take home to create fabulous menu items. I was fortunate to spend this past long weekend there and among favourite seasonal fruits such as freshly picked cherries, peaches and nectarines, I filled my shopping basket with fresh organic beets, purple and white eggplants and purple nugget potatoes - yes, I had a bit of a purple thing going on!!
Today I decided to incorporate the beautiful purple nugget potatoes into a healthy brunch hash recipe reminiscent of one my Dad used to make for us on Sunday mornings when we were kids. He called it Bauernfruehstueck, which translated from German into English simply means Farmer's Breakfast. I remember waking to the wonderful smell of fried onions and knowing that a plate of his specialty would be waiting, piping hot on a plate in our cosy breakfast nook.
In keeping with Dad's recipe, I used Bratwurst sausages, onions and farm fresh eggs, but substituted these purple beauties from the Penticton Farmer's Market for russet potatoes.
I just love the vibrant purple colour of these potatoes - and they can sit out for a while because they don't turn brown!
3 tablespoons Extra Virgin Olive Oil
1 small onion, diced
1 large clove garlic, crushed
1 pound purple nugget potatoes, washed and diced
4 Bratwurst sausages, diced
1 tsp seasoning salt (MSG free)
1/2 tsp marjoram
1 Tablespoon fresh Rosemary, chopped
4 farm fresh eggs, preferably organic free-range
1. In skillet, heat oil over medium-high heat; add onions and garlic and saute until onions are transluscent. Reduce heat to medium flame, add potatoes and herbs and cook until potatoes are fork tender, about 25 minutes.
2. Add sausage and continue to cook until sausage is lightly browned.
3. Divide the potato hash into four segments in the skillet. Crack an egg over each segment; cook covered until eggs are set.