summer-perfect cowboy hash

I love a cowboy hash. So simple yet so satisfying. No recipe needed. You can use whatever you have on hand.

Carley Smith, the Fairy Gutmother, has created a summer version of the perfect cowboy hash that uses fresh, seasonal produce, as well as all the good stuff: fingerling potatoes, bacon, eggs and all the herbs. She also optimized gut-health in this recipe by cooking and cooling the fingerling potatoes to increase the amount of resistant starch content. We boiled the fingerling potatoes, allowed them to cool in an ice & cold water bath for 5 minutes, and then we chopped them up to throw into the hash. This step is essential whenever you are cooking with potatoes to get all the nutritional value these superstar veggies have to offer.

INGREDIENTS

• 1.5 - 2 lbs fingerling potatoes (boiled, cooled in ice bath for 5 min, then roughly chopped)

• 1 zucchini, chopped

• 1 yellow squash, chopped

• 1 red pepper, chopped

• 1/3 cup yellow onion, chopped

• 2/3 cup cherry tomatoes

• 2 tbs thyme, chopped

• 1 tsp sea salt

• 1/2 tsp freshly-ground black pepper

• seasoning of your choice

• 4 tbs high-heat oil (we like to use high-oleic sunflower oil or avocado oil)

• 1 package of bacon, cooked to liking and chopped (great to cook in skillet prior to other ingredients thrown in)

• 4 eggs

DIRECTIONS

*before beginning, prep your fingering potatoes by boiling them for 15 or less minutes. Cooling in an ice & cold water bath for 5 minutes, and then roughly chopping. The potatoes don’t need to be fully cooked since we will be sautéing them with all the other ingredients too ~

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper and place bacon slices on sheet.

3. Bake for 12-15 minutes depending on liking, remove from oven allow to cool then chop and set

   aside.

4. Heat oil in a large skillet over stove.

5. Add fingerling potatoes + a pinch of seasonings (we used The Spice Guy's Colorado Campfire here) and sauté for 2 or so minutes, stirring occasionally to prevent burning and wait until browned a bit.

6. Once potatoes are brown, add onion and saute for another 4-6 minutes until onion begins to

   sweat.

7. Add pepper, squash, zucchini. Saute for another 2-6 minutes, stirring to prevent burning.

8. Add tomatoes and continue to cook for 3-5 minutes.

9. Remove from heat, sprinkle with half of the chopped bacon and add eggs to top.

10. Place in oven for 8--10 minutes until eggs are cooked to liking.

11. Remove from oven and sprinkle with additional seasoning and chopped bacon. Serve and

    enjoy!