Here is the latest rendition of our new weekly routine, CSA Hash. For this go around, Nick and I used potatoes, cauliflower, green peppers, onions, and cabbage sauteed in the rendered bacon fat. Once cooked, we mixed in fresh, sliced tomatoes, fresh basil, and chives. Scrambled eggs topped off our bowls for a lovely summer weekend brunch. Nick referred to this as a glorified "bubble and squeak," which I had never heard of before, but quite like the sound of.
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