Another farm fresh (or farmer’s market fresh) brunch in a bowl. For two people you will need:
This simple hash brunch for two starts off by boiling 4 fist-sized white potatoes until they are soft – but not mashed potato soft. You want to be able to easily stick a fork in them, but you don’t want them falling apart in the pot. Cooking time will obviously vary depending on your potatoes, but about 10 minutes. When done, strain out the hot water and run cold water over them potatoes for a minute to cool them off enough to cut.
Slice the sausages diagonally, into long coins and then toss into a hot pan with little olive oil and brown. Sliver the onion, chop the garlic and cut the potatoes into one inch pieces. Add a little more olive oil to the pan and add the potato and onion. Toss liberally to coat contents with oil and then leave them sit for a few minutes so that they begin to brown, add the garlic, and then toss again. Will take about 10 minutes to cook/brown.
When the potatoes are almost done it is time to poach the eggs (not sure how… read here). When the eggs are done add the cumin and paprika and spinach to the potatoes, toss until the spinach goes limp, and then serve as shown!!