Chronicles of Less Urban Living, Fresh from In the Night Farm

Hay Day Hash

You’ve heard about farmhands and big breakfasts, right?

I’ve worked at a ranch or two in my time, and I’m here to say that everything you’ve heard is true. Even here at In the Night Farm — no massive operation by any stretch of the imagination — breakfast has extra significance on certain days.

Take today, for example: Up at dawn to feed the horses. Coffee. Chow down on Hay Day Hash…because next, we’re driving across the Idaho-Oregon border to pick up 20 tons of hay. Lucky for us, the farmer will load it on the flatbed semi trailer…but guess who gets to unload all those bales and re-stack them here on the farm? Yep. Yours truly. Stack and sweat, sweat and stack. 20 tons is a lot of hay. Moving it requires a lot of breakfast.


Hay Day Hash

1 cup zucchini, diced
1/2 cup sweet onion, diced
1/2 cup pasilla, diced
1 jalapeno, minced (Seed the jalapeno before mincing if you prefer less heat.)
1 cup sweet potato, diced small, boiled until al dente, and drained (Note that many primals avoid sweet potatoes, though their glycemic index is vastly preferable to white potatoes. I eat them on days, like today, when I want to boost my carb intake in anticipation of extensive physical activity.)
4 ounces cooked meat (I used leftover beef roast, but you could also dice up some chicken or use a bit of sasuage.)
Creole seasoning to taste

Saute zucchini, onion, and peppers in large skillet over medium heat, using butter or coconut oil to prevent sticking, 3-5 minutes. Add sweet potato and cooked meat; heat through. Season to taste. Top with hot sauce, if desired, and serve with a side of fried eggs.

Serves 1-2, depending how much hay you have to move!
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