One Local Summer – Week 10

Hash with a Softboiled Egg

One thing I forgot to mention in my post about eating through our CSA share was hash. It’s generally a dish I make in the cooler months with sausage but we’re swimming in potatoes so I thought I’d make a summer version. Since I didn’t use any sausage I started with the chopped potatoes in a little bit of oil until they were getting crispy. Then I added some chopped summer squash, corn cut off the cob, salt, pepper, and rosemary. About four months ago I tried a recipe for a different hash that encouraged the use of a poached egg on top. It was so good with the runny yolk sort of binding the hash together so it’s something we always add now. However, I stink at poaching eggs. So, instead I soft boil an egg and get almost the same result.

Hash with a Softboiled Egg

– rosemary (0 miles)
– potatoes, squash (30 miles)
– eggs (32 miles)
– corn (100 miles)


4 Responses to “One Local Summer – Week 10”

  1. 1 melissa bridgman August 10, 2009 at 9:24 am

    that looks so good. I might have to go do a nice soft egg on toast now!

  2. 2 Mary-- The Yellow Door Paperie August 10, 2009 at 10:46 am

    We’re swimming in potatoes right now. My that looks delicious, and I loved the soft boiled egg idea.

    Fresh corn, cilantro and tomatillos coming soon, I’ll probably make a southwest version. Black beans anyone!?

  3. 4 Beth August 11, 2009 at 6:09 pm

    Delicious! Thanks for sharing.

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