A Favorite Recipe from Founding Farmers Chef Joe Goetze
According to Founding Farmers chef Joe Goetze, the most interesting and important part of his job is sourcing the food and knowing the origins of each ingredient. Whether it’s how and where the tomatoes were grown or exactly where the cows were born and how they were raised, he believes that the hallmark of a great chef is one that creates fresh, memorable meals for every guest.
“The smell of a freshly cooked morning meal is something that always reminds me of good home cooking; just that smell alone takes me back to memories of many family breakfasts and gatherings. It’s one of the first foods you learn to cook because it’s just so simple! A perfectly poached egg is amazing by itself, but when you combine them with crispy hash browns, sautéed peppers, creamy goat cheese and velvety hollandaise sauce, you get the crown jewel of your next family brunch.” — Chef Joe Goetze
RED FLANNEL HASH
- • ¼ cup unsalted butter
- • 2 medium russet potatoes, peeled and shredded
- • 1 cup minced yellow onions
- • 1 cup sliced green onions, green and white parts
- • 1 cup diced green bell pepper, diced
- • 4 teaspoons minced garlic
- • Kosher salt and black pepper
- • 1 cup soft goat cheese
- • ½ cup roughly chopped fresh parsley
- • 8 large eggs
- • 4 teaspoons finely sliced fresh chives
- 1. For the eggs, fill a large saucepan with water and bring to a simmer over medium-low heat.
- 2. While the water heats, make the hash. Heat the butter in an extra-large sauté pan (12-14 inches). Add shredded potatoes and cook, without stirring, over medium-high heat until the potatoes turn golden brown. Turn them over (it’s OK if they fall apart) and brown on the opposite side.
- 3. Add the yellow onions, green onions, green bell pepper, garlic and a generous pinch each of salt and pepper and sauté for about 2 minutes. Add the roasted beet, goat cheese and parsley. Fold everything together.
- 4. To poach the eggs, crack each egg into a small prep bowl. Stir the simmering water in one quadrant of the pan. Gently tip one egg into the center of the swirling water. Repeat this step in other quadrants of the pan as necessary to poach all eggs at once. Keep water at a very gentle simmer, adjusting the heat if necessary, and cook for 2-3 minutes, until the eggs set up. The whites will appear cooked and the yolks should remain soft in the middle.
- 5. Gently lift the eggs out of the water, one at a time, with a slotted spoon and set them on a clean, lint-free dishcloth to drain. Divide the hash evenly among four plates. Top each with two poached eggs and spoon hollandaise sauce over the top of each. Garnish with the chives and serve immediately.