I absolutely love making hashes. It’s one of those versatile dishes that you can make with just about any ingredients in your kitchen. It’s also comforting and filling. So if you need to cook for a crowd you’ll be able to stretch your dollar.
As I mentioned in the pesto recipe I just posted, I had way more carrot tops than I knew what to do with over the past couple of weeks. While I could have given them to my sister’s bunny, Tumbleweed, I decided to see what I could concoct in the kitchen.
One of these mad scientist sessions resulted in this hash, which uses slightly bitter sauteed carrot tops and high-quality, fatty bacon. So read on for an easy, quick hash recipe.
Bacon Farro Hash Recipe
Serves 2
Ingredients:
- 1 Tbsp. extra virgin olive oil
- 1 cup uncooked farro
- 1 whole shallot bulb, peeled & chopped
- 3 slices bacon, chopped
- 3 garlic cloves, peeled & chopped
- The tops from one bunch of carrots, chopped
- 1/2 of a 28-oz. can of crushed tomatoes
- 2 tsp. sugar
- 2-4 eggs (depends how hungry you are!)
Directions:
- Add farro to a small pot with about 4 cups of water and 2 tsp. of salt. Bring to a boil, then reduce to medium-low heat, cover, and cook for 30 minutes. Drain and set aside.
- Heat extra virgin olive oil over medium heat in a non-stick saucepan. Add shallots and cook until just starting to get soft, about 3 minutes. Season with salt and pepper.
- Add the bacon and cook until beginning to brown and crisp, about 5 minutes.
Tip: Use a splatter screen to avoid oil messes! - Add the carrot tops, stir, and cook until they are wilted and reduced in size by about half, 3-5 minutes. Season with salt and pepper.
- Add the red sauce and sugar. Stir, then add the cooked farro and stir again. Cook until the red sauce begins to simmer.
- Make wells in the farro mixture and crack eggs into them. Cover the mixture and cook eggs until runny in the middle (or desired consistency). Serve and enjoy!
Before you go, why not pin this recipe?
