Springtime Egg and Ham Hash with Garlic Scape Pesto
Asparagus, leeks and garlic scape pesto bring springtime flavors to an egg-y dish that is perfect for a Mother’s Day brunch.
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Cooking tools:
- Food processor
- Pot
- Skillet
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Pepper mill
- Stove
- Slotted spoon
Ingredients
- 4 Russet potatoes, diced
- 2 quarts of water
- 2 tablespoons of white vinegar
- 6 ounces of ham, diced
- 7 tablespoons of canola oil, divided
- 2 leeks, thinly sliced
- 12 ounces of asparagus, thinly sliced
- 4 large eggs
- 1 tablespoon of milk
- 1/2 cup of garlic scape pesto, divided
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces of garlic scapes
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of Parmesan cheese
- 1` tablespoon of sunflower seeds
- 1 1/2 teaspoons of lemon juice
- Pinch of salt
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