01_Dungeness Barn House Hash
DUNGENESS BARN HOUSE “HASH” RECIPE
The signature breakfast dish served at the Dungeness Barnhouse – use this recipe as a guideline and have fun with varying the ingredients depending upon what’s fresh and seasonal. Serves 4.
Seasonal Starch base:
Fall and winter about 4 cups chopped
• butternut squash
• purple potatoes
Summer and spring about 4 cups chopped
• heirloom potatoes grown at the Barnhouse
• yukon gold
• red potatoes
4 cups chopped
• sprouted broccoli
• red bell pepper
• 1-2 cloves fresh garlic
• One 15.25oz./432g. can of black beans
• Grill Mates Montreal Steak Seasoning
• Ground fennel seed
Flavored Olive oil:
• mushroom & sage (starch layer)
• lemon or lime (veggie layer & greens)
• spinach 6 cups or 2 bunches
• 1-2 cloves garlic using garlic press
• 4 Eggs
• 1 cup sprouts
Carb & fat:
• 4 slices Bavarian rye bread, cut in half on a diagonal (triangle shaped)
• earth balance butter – spread onto slices
There are no rules:
The Barnhouse Hash recipe varies depending upon the seasons and whatever is “fresh and pretty that day.” The recipe always feels fresh because of the rotation of ingredients, and it’s also simple and easy to make. Play with it and have fun!
Don’t be a slave to the ingredients list and swap out elements based on what’s handy for you.
This recipe can be adjusted for more or less depending on the number of people who are being served.
02 Dungeness Barn House Hash
Preheat oven to 400 degrees, and if possible, use the convection setting
Dice up all of the “seasonal starch base” elements into bite size pieces – (or better yet, get Su to do it! Your evermost fabulous “Su Chef” to do the prep!).
Spread on cookie sheet with silpat.
Tip: these can be bought from Costco inexpensively – and also used for crafts (keep food spillpaths separate from craft ones).
Drizzle flavored olive oil – Clare’s “go to” is Wild Mushroom and Sage. Clare strongly believes in the benefit of using flavored olive oil to add depth and give food the “X” factor – its better but you don’t know why… this is why… muhahahahahahahah!
Note – there’s no seasoning aside from the olive oil in this layer. It provides a background note to the layered flavors, and to add seasoning, would make it overpower the other elements.
Roast until some edges are a little browned/blackened – but not all, because it means that it’s over cooked. Depending upon the quantity – about 30 minutes.
Starch layer should go in the oven first, veggies about 10 minutes later
Chop up all of the veggies into bit-sized pieces, using a silpat, spread on a cookie sheet, drizzle with lemon or lime flavored olive oil. There’s no need to cook the onions and/or garlic separately… just mix everything together, raw.
We roast the starch and the veggie layers “separately but equally” because you don’t want the moisture in the veggies to sog up the starch layer which should be a little crispy.
Cook about 20 minutes – until the veggies are softened.
Keep an eye on things, don’t over cook veggies!
Sprinkle generously with Grill Mates Montreal Steak Seasoning and ground fennel. Clare loves this seasoning because it contains what she calls the “Super Special Secret Ingredient” – fennel. Fennel by itself tastes like licorice, but used with other ingredients, helps to brighten and intensify the flavor, especially for ingredients that have a heavy or earthy tone to them – like broccoli. She uses the metaphor of how two restaurants can both serve spaghetti sauce, but one tastes so much better, yet it’s hard to pinpoint exactly why.
Clare also buys fennel seed, grinds it in a coffee grinder (which she then keeps on hand in a small jar) and adds on top of the seasoning.
Turn off oven and open door slightly
Sprinkle canned black beans (drain can) over the veggies to let them warm up
Leave both the starch and veggie layers in the over to stay warm while working on the next steps…
Lightly sauté a bed of spinach, using flavored lemon or lime olive oil
Keep the stems on – so that the spinach can be a “nest” for a poached egg
While it’s sautéing – use a garlic press to add one clove of garlic
Poached or fried eggs.
08 Clare assembling Dungeness Barn House “Hash”
• Starch base
• Spinach (making a “nest” for the egg”)
• Top with sprouts – (on this I used Sunflower and arugula mix from Itsy Bitsy Greens.
On the side:
Bavarian rye bread made with sunflowers (Toasted)
Earth balance – “butter” made with an olive oil, organic
09 Dungeness Barn House Hash Rye Bread
Bask in the glory of beautiful breakfast that is the start of a beautiful day.
Receive many compliments on your excellent cooking skills. : )