Save the potato and feed the world
From its humble beginnings at farmers markets in the late 90’s, the family-based Little Potato Company has seen exponential growth. Their mission is to save the potato and feed the world. The way they’re doing that is by going back to the potato’s roots and growing the same types of potato varieties that were first cultivated, small, nutritious and flavourful. Their potatoes are cleaned, packaged and ready to use so there is no waste. Oh and they also donate their time and 25 000 pounds of potatoes to food banks each year. That in itself is a beautiful thing.
Winter weekends = breakfast hash
For us, winter weekends are a great excuse to stay in and cook a nice breakfast. Using potatoes from The Little Potato Company, Tim created this delicious breakfast hash with fennel and sausage. This recipe can easily be adapted to a vegetarian or vegan diet by omitting the sausage and egg.
- 2 Tbsp olive oil
- 2 cups Little Potato Company yellow fingerling potatoes, diced
- 1 small onion, 1/2 inch dice
- 1 small bulb fennel, cored and 1/2 inch diced
- 1 clove garlic, minced
- 1 roasted red pepper, diced
- 2 fennel sausages, casings removed (omit for veg option or use cubed eggplant)
- 1 tsp fennel seed (optional), crushed
- 4 eggs, poached (omit for veg option)
- 2 tomatoes, roughly chopped
- chopped parsley
- Salt & pepper
- Place diced potatoes in a pot and cover with cold water
- Bring to a boil and cook for 2 minutes
- Strain in a colander and do not rinse, set aside
- Heat olive oil in a large pan on medium high
- Add potatoes and start browning
- Add onion and continue to cook for a few minutes until onion gets soft and brown around edges
- Break up sausage meat and stir into potato and onion mixture
- Continue to cook and stir to brown sausage meat
- Add fennel, fennel seed, roasted red pepper and garlic (and eggplant if using)
- Lower heat to medium
- Continue to cook, stirring occasionally to give the bottom a chance to brown, 15 to 20 minutes
- When you are satisfied with the colour and doneness, cover and set aside
- Poach or fry eggs
- Just before eggs are done, return the hash to a medium-high flame add chopped tomatoes and parsley
- Toss quickly to heat through and combine, check for seasoning
- Mound hash in the middle of a warm plate, top with egg, fresh cracked pepper and more chopped parsley if desired.
Disclosure: This post is sponsored by The Little Potato Company and Food Bloggers of Canada. The opinions are our own and the recipe is Tim’s.
This looks delicious and like something I make for dinner often! And the egg yolk is just perfect…!
Then we don’t need to tell you how good it is 🙂
That dish looks so delicious! I’d love anything with sausage and fennel, but that egg really takes it over the top.
We were going to add shaved truffle but thought it might be gilding the lily.
What a wonderful company! I love companies with a conscience that give back. That breakfast hash looks to die for…just need to learn how to poach eggs! 🙂
Leah, poaching an egg is easier than you think. Here’s a good article that might help http://www.huffingtonpost.com/2013/10/24/poached-eggs_n_4143285.html
What a clever company name! And a recipe that I will certainly have to try. Looks delicious!
Thanks Marissa, hope you like it.
This looks delicious! When I make it, I may use a vegetarian “sausage” and add a little cheese. Thanks for the inspiration!
Sounds good, change it up and make it your own, that’s what cooking’s all about.
That looks amazing! I think I know what I’m making for brunch on Sunday morning!
Glad to hear it, let us know how you like it!
Great photos this looks quite quick and easy to prepare yet delicious – my favourite combination! Nice recommendation.
Thanks for the comment, you can also change it up, with whatever you have available. Hope you’ll try it.
Nothing better than a perfectly cooked egg. This one makes me salivate. Need to try this recipe.
Hope you like it, it’s delicious and adaptable. Make it your own!
Potatoes are so under appreciated. Personally, I like a dish I read about years ago called ‘eggs in purgatory’. It’s a potato pancake floating in a puddle of tomato sauce with a perfectly cooked egg on top. Kind of reminds me of this, actually.
And…now I’m hungry.
I’ve heard of that dish but have yet to make it. Potatoes and eggs are just so good together!
Yum! Looks delicious–I will have to keep this recipe and try it sometime soon!
Oh! The Italian breakfast has looks amazing! Nice photo!