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Portage Bay Cafe's Organic Vegetable Hash Red potatoes from Full Circle Farms are roasted and grilled with fresh seasonal vegetables from Ox Bow farm, then topped with three organic cage-free scrambled eggs. Served with honey wheat toast from Great Harvest Bakery in Ballard. Portage Bay Cafe's Signature Organic Vegetable Hash

Recipe for Four:

• 11/2# of red potatoes (sub in yams or sweet potatoes depending on preference)
  
• 1/2 cup chopped carrots
  
• 1/2 cup chopped celery
  
• 1/2 cup chopped onion
  
• 1 cup chopped sweet bell peppers
  
• 1 T dry thyme
  
• 1 T black pepper
  
• 1 T kosher salt
  
• 1 T paprika
  
• 2 T chopped green onion (garnish)
  
• 2 cups of specialty vegetable chopped (turnips, sunchokes,and mushrooms)
  
• 4 T butter or olive/canola blend (depending on vegan option)
  
• 2 to 3 eggs per person
  
• Half a loaf of honey wheat bread
  

Directions:

Start by washing the vegetables and scrubbing the potatoes under water. Chop red potatoes, yams, or sweet potatoes (better yet: a combination of all three) into quarters depending on size. Pieces should be smaller than 1 inch. Cut vegetables into large pieces (1/2 inch). Roast the potatoes in the oven at 350 degrees until tender (approx. 30 minutes). Use approximately half of the seasonings: salt, pepper, and dry thyme with 2 T butter or oil. While potatoes are in oven, saute vegetables with 1 T oil or butter (start with carrots, onions, and celery or other root vegetable) with remaining salt, pepper and dry thyme until they start to turn brown. Reserve sauteed vegetables in a bowl until potatoes are ready. Try not to overcook the vegetables because they need to be tossed with the potatoes before serving. Once the potatoes are fork tender, take them out of the oven and toss with sauteed vegetables (at the Portage Bay Cafe we have a flat grill, but any large saute pan will do). Add 1 T paprika for color and fresh chopped green onion. Scramble eggs and fry with remaining 1 T oil or butter in favorite Teflon pan until fluffy. Don't forget to put toast in before the eggs are done so everything can be served at once. Serve 2 heaping kitchen spoonfuls(approximately 10 oz) of the potatoes and veggies on a plate with fresh scrambled eggs on top. Garnish with toast and jam. Enjoy!