Enjoy this hearty breakfast using 100% local ingredients!
From Marketplace:
Smoked bacon (Low Tide Farms)
Red thumb potatoes (Josi Farms)
Organic Cajun seasoning (Spice and Tea Lab)
Dulse (Oregon Seaweed)
Eggs (Josi Farms)
Cotswold (Nestucca Bay Creamery)
Green onions (Josi Farms)
Steps:
(Ratios are up to you!)
The meat 'n' taters:
Finely dice your smoked bacon and potatoes, and combine with the Cajun seasoning in a medium-hot or hot pan with a touch of oil or butter.
The sea veggie:
While they're sizzling, dice up your dulse. Stir it in when the meat 'n' taters first start to brown and get crispy. When it's all crispy, either turn the heat down to low, and shove it all to one side of the pan if you have room for your eggs in it. If not, take out the hash and keep it warm in a dish in the oven turned to about 250. Crack your eggs into the same pan the bacon is/was in to cook them over-easy in the bacon grease.
Mound it all:
Pile the hash onto the plate, place your eggs-over-easy on top, shred your cheese over the top, and garnish with thinly sliced green onions.
Enjoy!
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