Spring Market Skillet Hash

Made with local eggs, ground beef, spring veggies, honey & Hale Bone Broth

Ingredients:

    •    1 bunch asparagus, chopped

    •    1 cup radishes, sliced

    •    2 spring onions or leeks, chopped

    •    1 cup baby spinach

    •    ½ lb local ground beef @ Dias & Daughter’s Farm

    •    2 farm-fresh eggs @Kiss Flower Farm

    •    ¼ cup Hale Bone Broth @Hale Bone Broth

    •    1 tbsp local honey @Lindsay’s Local

    •    Salt & pepper, to taste @Hippypilgrim

    •    Optional: fresh herbs like parsley, dill, or thyme

Instructions:

    1    Brown the ground beef in a skillet over medium heat. Remove and set aside.

    2    In the same skillet, sauté spring onions, radishes, and asparagus for 4–5 minutes until just tender.

    3    Add the spinach, bone broth, and honey. Stir and cook for another 2–3 minutes until the broth is reduced.

    4    Stir the beef back in. Create two wells in the skillet and crack the eggs into them.

    5    Cover the skillet and cook on low heat until eggs are done to your liking (about 3–5 minutes).

    6    Season with salt, pepper, and a sprinkle of fresh herbs. Serve warm!