Mother’s Day 2023, our 29th Mother’s Day as a family. Today we celebrate Jessica (Mom) in Nashville at Mansell & Henry’s house in Hillsboro village. Yesterdays trip to the Sylvan Park farmers market provided spring flair to the Mothers day hash.
At the market we came across a unique variety of garlic scape with soft, straight, verdant green stems. We also found Tennessee ghee, fresh eggs, kale, sweet potatoes, and a variety of lettuces and radishes for the salad. The plan for our celebration brunch came together easily in a light rain on the lawn across from Henry’s new gastropub Streetcar.
serves a family of 6
Mother’s Day Farmers Market Hash
Potato prep, step one:
- 2 sweet potatoes
- 2 Idaho potatoes
- 4 tablespoons ghee
- 8 oz chicken stock
- 1 cup grated Parmesan
Hash veg, step two:
- 1 yellow pepper
- 1 orange pepper
- 1 Spanish onion
- 1 pound ground turkey
- 1 teaspoon chili flakes
- salt & pepper to taste
Garlic scape puree, step three:
- 1 cup chopped garlic scape stem (save the tops for garnish)
- 1 cup shredded kale
- 1/2 lime, juiced
- 1/2 lemon, juiced
- 1/2 cup olive oil
- pinch of salt
- 12 eggs
Peel & cut potatoes into 2 inch square pieces, rinse in cold water.
Pre-heat oven to 350°.
1. In a large skillet over high heat add the cut potatoes and ghee at the same time, allow to brown on one side (3-4 min) then turn to brown side two. Once the second side is browned strain the ghee into another skillet. Next, over high flame season with salt & pepper, add chicken stock. Bring to a full boil and place the skillet in hot oven for about 20 minutes.
2. Cut all peppers and onion to the same size, place in the second skillet over medium flame and stir occasionally. After 10 minutes create a hole in the center of the pan and add the ground turkey. Season with salt, pepper & chili flakes and stir occasionally.
3. Chop garlic scape stems and kale. Add to a food processor then squeeze the citrus into the greens, add olive oil season with a pinch of salt. Now run until smooth. Transfer to a bowl and set aside to plate.
In a large pot bring water to a boil then add one tablespoon of white vinegar and a pinch of sea salt
1a. Remove potatoes from the oven after about 20 minutes, the stock should be cooked down.
Add the grated Parmesan and toss the potatoes, then return to hot oven.
2a. Stir the turkey, pepper mix and allow to caramelize a bit more. Turn off flame and set aside until it is time to plate.
When ready to serve, arrange plates then crack eggs into the pot of boiling water.
Place the turkey and pepper mix on all plates then set the sliced garlic scape tops in the same skillet (cut side down) on low heat.
Finally remove potatoes from the oven and plate. Top with poached eggs and dress the plate with the scape puree. Garnish with the scape tops and serve.