OLS Week 9: CSA Hash

As our CSA box becomes more bountiful every week, I'm finding it helpful to eat vegetables three meals a day. There are two breakfast dishes I eat that can incorporate lots of vegetables.

One vegetable-laden breakfast is a scrambled egg with sauteed vegetables. The method is the same as I used for this Asparagus Scramble, but in this season I've been making it with basil and tomato along with diced eggplant that I've roasted in the toaster oven. Eggs and eggplant make for quite an elegant breakfast.

Much more rustic is today's One Local Summer challenge breakfast: potato hash. I diced a purple potato from last night's CSA box and sauteed it in olive oil. While that was cooking to a golden brown, I diced other vegetables from last week's CSA box that I want to clear out -- part of an onion, a whole yellow squash, and a whole green pepper. At the last moment, I put in some chopped tomato just long enough to warm it up. The tomato was from the Farmers Market but we got several in the CSA box last night, so I'm flush with tomatoes right now. Add some salt and pepper and this is a very satisfying breakfast and a great way to consume local produce.

Besides potatoes of many colors, green pepper, yellow squash, onion, and tomatoes, our CSA box this week contained green beans, cucumbers, cantaloupe, and eggplant.