Tony and I have become vegetarians. In February after watching “Food Inc” and really becoming aware of factory farming, we made the decision to make some changes. We’re not vegan, but we’re also making careful choices for our dairy (organic milk and local cage-free eggs).
To celebrate our anniversary last month, I made this improvised Farm Fresh Hash. New potatoes and onions were beautiful at the Greenmarket, so for two plates, I bought about 6 new potatoes, chopped them with skins on, sauteed them with 1/2 of a diced red onion. I topped that with a poached egg and a sauce made with a few tablespoons of pesto from a jar, whisked with fresh lemon juice.
Cheap and chic!