Skillet Hash with Scallion Yogurt Creamed Kale

Chef Bonnie Moore, Executive Chef of the Main House, is serving up a breakfast skillet that is perfect for recreating at home. Dishes that you can prepare and serve in the same vessel make for an easy cooking process and a fun presentation. This dish is a delicious example of Chef Bonnie putting her Farm spin on classic breakfast favorites.

In the Skillet:

Roasted Potato and Onion Hash

Scallion Yogurt Creamed Kale

Baked Farm Egg

Roasted Potato and Onion Hash

The great part about a hash is that you can mix up any flavors and ingredients that you like. For this dish, we use a simple combination of potatoes and onions, seasoned with salt and pepper to taste. The onions provide great flavor in the dish, and the potatoes add a bit of hardiness to pair well with the lightness of the creamed kale. Roast your hash ingredients together first, as the potatoes and onions will take a little longer to soften than the kale.

Scallion Yogurt Creamed Kale

In your skillet, sauté 3 cups clean and torn kale until tender.

In a separate bowl combine:

• 1 cup yogurt
• 3 scallions, cut on a bias
• 1 lemon, juiced
• 2 Tbsp grated parmesan

Combine the sautéed kale with the yogurt and mix to incorporate.

Drop in an egg or two and bake at 350 degrees for 10 minutes or until the egg is cooked to your liking!