Grilled Vegetable Pizza

This Sunday at the Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm and Fair Valley Farm:

• eggplants and corn (throw them on the grill)
• honeydew mellons
• apples from SLO Farm (bake a pandowdy)
• tomato sale! 20 lb for $20 (lots of varieties including early girl, big beef, beeefsteak, brandywine, san marzano, Japanese black trifele, new girl, ponderosa del oro, principe, borghese, rebeleski, red pear piriform, sun gold, celebrity, mt. fresh, orange blossom, paragon, polbig, qualit, taxi, and valley girl)
• peppers both sweet and spicy (including: ace, ancho, anthoi romanian, carmen, conchos, czech black, el jefe, flavor burst, italia, jalafuego, lipstick, melrose, numex joe, parker, red rocket, sahauro, serrano del sol, tiburon and yankee bell) (try these bruschetta)
• baby lettuce salad mix
• zucchini and summer squash (make ladybugs on a log)
• green beans, yellow wax beans, and romanos
• cucumbers
• red, white, and blue potatoes
• sweet white onions, garlic, fennel, and leeks (make a tomato and leek clafouti)
• fresh herbs, including basil, cilantro, dill, thyme, oregano, and sage
• tomato sauce and pesto
• naturally fermented pickles, dilly beans, and sauerkraut
• homemade jams
• Scottish oats (make granola)
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, ground pork, pork chops, shoulder roasts, ham roasts, spare ribs, and the best sausage for hash
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

We brought home these beauties from Sweetwater Farm last Sunday (freshly picked corn, plump eggplants, elegant Red Long of Tropea onions, and lipstick peppers). Indulging in all of this fresh produce is one of the great pleasures of summer. But all this bounty can leave one with a nagging sense of panic about how to process it. 

Grilling is a great solution, because leftover grilled vegetables can be used in so many ways. While my husband tended our grill piled high with corn, eggplant, peppers, onions, and lamb burgers, I cooked down some of Sweetwater's romas in a simple tomato sauce. Later that evening I mixed up a batch of Jim Lahey's no-knead pizza dough, which conveniently needs about 18 hours of rising, ready in time for next night's dinner. And the following evening, dinner practically assembled itself.

Grilled Vegetable Pizza

1 recipe of Jim Lahey's no-knead pizza dough
tomato sauce (preferably made with fresh romas)
grilled peppers, onions, and eggplant, chopped
fresh mozzarella balls, sliced
handful of basil leaves

Preheat the oven to 500 degrees and insert a pizza stone if you are using one. Divide the dough into four balls, flour them lightly, and shape them according to Lahey's instructions (or use a rolling pin to roll them out on a silicone mat). Sprinkle polenta on a baking sheet or pizza peel and place the pizza dough on top. Spread a thin layer of tomato sauce over the dough, distribute over the grilled vegetables, and then sliced mozzarella.  Bake for about 8 to 10 minutes until the crust in browned and the cheese is bubbling. Top with fresh basil leaves and enjoy.

Wheatberry Kisir

This Sunday at the Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm and Fair Valley Farm:

• tomato sale ($1.95/lb; $18/10 lbs; $30/20 lbs), with an abundance of varieties including: early girl, big beef, beeefsteak, brandywine, san marzano, Japanese black trifele, new girl, ponderosa del oro, principe, borghese, rebeleski, red pear piriform, sun gold, celebrity, mt. fresh, orange blossom, paragon, polbig, qualit, taxi, and valley girl (feast on salads and make a few batches of sauce for the winter)
• peppers both sweet and spicy, including: ace, ancho, anthoi romanian, carmen, conchos, czech black, el jefe, flavor burst, italia, jalafuego, lipstick, melrose, numex joe, parker, red rocket, sahauro, serrano del sol, tiburon and yankee bell
• baby lettuce salad mix and lots of greens
• Japanese and globe eggplants (delicious in a hearty pasta sauce)
• zucchini and summer squash (make refrigerator pickles)
• green beans, yellow wax beans, and romanos
• cucumbers (combine with tomatoes in gazpacho)
• a variety of potatoes 
• sweet white onions, garlic, fennel, and leeks (make a leek and bean soup)
• fresh herbs, including basil, cilantro, dill, thyme, oregano, and sage
• tomato sauce and pesto
• naturally fermented pickles
• homemade jams
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, pork chops, shoulder roasts, ham roasts, spare ribs, ground sausage and ground pork (try ma po doufo)
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

With the glut of summer tomatoes, you can't have enough ways to incorporate fresh tomatoes into a meal, in soups, salads, tarts, pastas, and grain dishes. My sister, who developed a taste for Turkish food while living in Berlin, recently taught me how to make kisir, a parsley-packed, harissa-spiked salad made with very fine bulgur. Since bulgur is a form of wheat grain (parboiled and dried), I experimented with giving the same treatment to whole wheat berries from Camas Country Mill. And I let some fresh tomatoes and cucumbers sneak in for a complete bowl of grains, fruits, and vegetables. This makes a delicious accompaniment to lamb burgers or roast chicken. 

Wheat Berry Kisir


3/4 cup wheat berries 


2 Tbsp harissa
2 Tbsp tomato paste
1/2 cup olive oil 
1 small onion
1 tsp ground cumin 
2 bunches parsley
juice from 1 1/2 lemons
3 Tbsp pomegranate molasses 
salt
1 cucumber 
1 pint cherry tomatoes or 2 large tomatoes






1. Cook the wheat berries by simmering them in 2 cups of salted water over low heat until tender but still firm, about 90 minutes. When they are tender, drain them if necessary, transfer them to a serving bowl, and stir in the harissa and tomato paste. 


2. Peel and dice the onion. Heat a skillet over medium heat, add the olive oil, and then add the diced onions. Cook until they are thoroughly cooked through but do not let them brown. Add the cumin and cook for one more minute. Then pour the spiced onion oil over the wheat berries and mix.


3. In a food processor, chop the parsley leaves until quite fine. Scrape them into the bowl with the wheat berries and stir. Stir in the pomegranate molasses and lemon. Taste and add more lemon juice, salt, or harissa as desired.


4. Peel the cucumber and chop it into lengthwise into quarters or sixths and then widthwise into 1/4 inch pieces. Halve or quarter the cherry tomatoes or chop the large tomatoes into 1/2 inch pieces. Fold the cucumbers and tomatoes into the dressed wheatberries. Serve at room temperature.


Note: to make an authentic kisir, hydrate 1 1/2 cups fine bulgur with 1 1/2 cups boiling water. Then  proceed with the recipe above as written for the cooked wheat berries. And exclude the tomatoes and cucumbers if you are feeling like a stickler.

Scallion Pancakes

I wanted to share this recipe for scallion pancakes, which falls under the category of amazing things you can make with just flour and water, including farinata and corn tortillas. I made these pancakes earlier this spring with some lovely shallot scapes from Open Oak Farm, but now you could make them with Sweetwater Farm's scallions, which are amazingly flavorful and hefty, and deserve a starring role on your table. 

I remember when I sampled scallion pancakes as a teenager on my first visit to a Korean restaurant and I was intoxicated by their chewy, flaky texture. At the time, I thought these delicacies must involve many exotic ingredients, but now I realize that they are just flour and water and some special tricks for processing the dough. First, you use boiling water, which denatures the proteins in the flour and gives the dough a tougher, chewy consistency. Then to achieve the flakiness, you roll the dough flat, slick it with sesame oil, wind it into a snail shape, and flatten it again. You do this several times, incorporating the scallions in the last round. 

Finally you fry the pancakes until crispy. These were a big hit with the whole family eaten piping hot with a soy dipping sauce. I was happy to introduce my kids to this Korean delicacy, demystified and delicious. 

Scallion Pancakes

adapted from Serious Eats (makes 2 large pancakes)

For the dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon finely sliced scallion greens
1/2 teaspoon grated fresh ginger
2 teaspoons sugar

To prepare the dipping sauce, combine all the ingredients and set aside.

For the pancake dough:
1 cup flour
1/2 cup boiling water
about 2 Tbsp sesame oil
1 cup chopped scallion greens
about 2 Tbsp vegetable oil for frying
salt to taste

1. Place the flour in the bowl of a food processor. With the processor running, slowly drizzle in about 3/4 of boiling water. Process for 15 seconds. If the dough does not come together and ride around the blade, drizzle in more water a tablespoon at a time until it just comes together. Transfer to a floured work surface and knead a few times to form a smooth ball. You can also mix the dough by hand and knead for about 5 minutes until smooth and elastic. Transfer to a bowl, cover with a damp towel or plastic wrap, and allow to rest for 30 minutes at room temperature, or up to overnight in the fridge.

2. Divide the dough into two even pieces and roll each into a smooth ball. Working one ball at a time, roll out into a disk roughly 8-inches in diameter on a lightly floured surface. Using a pastry brush, paint a very thin layer of sesame oil over the top of the disk. Roll the disk up like a jelly roll, then twist roll into a tight spiral, tucking the end underneath. Flatten gently with your hand, then re-roll into an 8-inch disk. Paint with another layer of sesame oil, twist into a spiral, flatten gently, and re-roll into a 8-inch disc. Repeat the oiling, rolling, and flattening process a third time. 

3. Now for the final rolling step, paint on the sesame oil and sprinkle the dough with 1/2 cup scallions, roll and twist again, flatten and re-roll into a 8-inch disk. Your first pancake is formed. Repeat the whole process with the second ball of dough to form the second pancake.

4. Heat oil in an 8-inch nonstick or cast-iron skillet over medium-high heat until shimmering and carefully slip pancake into the hot oil. Cook, shaking the pan gently until first side is an even golden brown, about 2 minutes. Carefully flip with a spatula or tongs (be careful not to splash the oil), and continue to cook, shaking pan gently, until second side is even golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate to drain. Season with salt, cut into 8 wedges. Serve immediately with sauce for dipping. Cook the remaining pancake in the same way.

Ma Po Doufo

This Sunday at the Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm and Fair Valley Farm:

• lots of peppers both sweet (Anthohi Romanian, Carmen, Italia, Numex Joe Parker, and anaheim) and spicy (long red cayenne, Czech black, jalapeno, serrano)
• peaches and plums (bake a plum cake)
• many kinds of tomatoes, including plenty of romas (cook up tomato sauce)
• lettuce and lots of greens (top with salmon cakes in honor of Julia's birthday)
• eggplants, zucchini, and summer squash (make ratatouille)
• green and yellow beans (make a school spirit salad) 
• cucumbers (garnish a rice noodle salad)
• a variety of new potatoes (fry potato wedges)
• fennel and fresh herbs, including basil and parsley
• beets, carrots, and cabbage (make a crunchy slaw)
• broccoli, cauliflower, and possibly sweet corn
• garlic, scallions, onions, and possibly ginger 
• tomato sauce and pesto
• homemade jams
• fresh eggs
• Scottish oats (try this oatmeal with teff and flaxseeds)
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, ground pork, pork chops, shoulder roasts, ham roasts, spare ribs, and the best sausage for hash
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

This week past we feasted on Fair Valley Farm's fresh ground pork and Sweetwater Farm's hot peppers, fresh garlic, and scallions in my husband's specialty dish Ma po doufu. I've asked Eric to do another guest post to share his recipe.

This is Eric again, with one of my favorite dishes. Ma po doufu (or "pock-marked Grandma's tofu") is easy to make, and yet is a delight of contrasting textures and tastes. It is also remarkably resilient to subtractions and additions, so go for it even if you lack some of the ingredients. The only key is sichuan peppercorns, which impart the numbing heat that gives this its defining flavor. 

Ma Po Doufo

1 pound ground pork (the more authentic style would be less than 1/2 pound but since we had a pound of this tasty pork, I used it all)
2 tablespoons vegetable oil (coat the bottom of pan or wok, swirl)
2 teaspoons sichuan peppercorn, ground with mortar and pestle (also can be found in stores as dried prickly ash)
3 cloves garlic, chopped 
1-2 inch cube of ginger, chopped
1 hot pepper, de-seeded and chopped
1 block soft tofu, drained and cut into 1/2-inch cubes (I'm a stickler for soft tofu, as regular or firm tofu doesn't give the same contrast in texture)
2 scallions, green part chopped

Marinade
1/4 cup rice wine vinegar

1 teaspoon sugar

1 teaspoon chili oil

1 teaspoon low salt soy sauce

1 teaspoon black pepper

Sauce
1/2 cup rice wine
2 teaspoons low salt soy sauce
2 teaspoons black bean chili sauce (also fermented black bean, broad bean chili sauce, red bean sauce are good to include)
1/2 teaspoon sesame oil
1 teaspoon corn starch to thicken if desired

Cooking ma po doufu can go quickly, but the overall strategy is to bring the heat up to very high and then reduce the heat as you add the different parts. 15 minutes later it is all done!

1. Marinate the pork in a bowl while you chop and prepare the other ingredients.

2. Then, heat a large wok or pan (I often use a large paella pan). As it is heating, toast some Sichuan peppercorns in the pan until they start to smoke.

3. Remove most (but not all) of the peppercorn, and add oil. The oil will get infused with the leftover peppercorn. When the oil is hot, put in the ground pork. I usually let it sit for a minute to get the crispy edges of pork that provide a nice contrast to the soft tofu. Once the bottom side is browned, start breaking up the pork and stirring it around so it cooks through. Once the pork starts cooking, it is time to start rice going so it will be cooked when the ma po doufo is done.

4. When most of the pork is cooked and a noticeable fraction has browned, crispy edges, add the garlic, ginger and hot pepper. Stir. Once I start stirring I reduce the heat to medium so the garlic doesn't burn and the pork doesn't overcook.

5. Once the garlic starts to soften, add rice wine, soy sauce, chili bean sauce and/or paste, a little sesame oil and most of the toasted sichuan peppercorn. The sauce should start to gently simmer, at which point reduce the heat a bit more.

6. Add the soft tofu. You want to retain the integrity of the tofu, but also give it a chance to soak up all the flavors in the dish, so stir it and coat it with sauce gently with a motion similar to folding in egg whites. Simmer for a few minutes. Sometimes I'll push aside the ingredients and stir in (slowly) a teaspoon of corn starch to thicken the sauce.

7. As it simmers, add the sliced green onion greens. Serve over rice and sprinkle extra sichuan peppercorn as desired. Eat with a strong IPA to drink.

Potato Power

My son arrived at the Fairmount Neighborhood Farmers Market last Sunday with one thing on his mind: battery parts.

He picked out two potatoes and then, following the instructions from his new favorite book Potato Chip Science, which comes complete with accessories, he connected up a potato-based circuit that powered this clock.

Later that day the potatoes were sliced into wedges, fried, and consumer with ketchup.

Fried Potato Wedges

serves two

2 potatoes
2 Tbsp canola oil
generous amount of salt

Heat a large cast iron skillet over medium heat. Wash the potatoes and cut them into wedges (about 16 per potato). Add the oil to the pan to coat the bottom, and when it glimmers with heat, place the potato wedges in the pan in a single layer. Generously sprinkle on salt and leave them alone to brown on one side for about 5 minutes. Flip, salt again, and allow to brown on the second side for another 5 minutes. Give them a good stir, taste one to see that it is cooked through and well seasoned, and cook for a little longer if necessary. Serve with ketchup.

Blueberry Snack Cake

We're in the midst of summer berry season and summer camp season. Although experts tell us parents to stop hovering, it's difficult to temper the trepidations that come with sending one's child off to her first overnight camp. My approach toward self-composure was to bake this blueberry snack cake with my daughter before she left.  

I soothed myself by thinking that the nutty top would fuel my daughter through her canoeing, zip lining, and archery, but really I just wanted the tender baked blueberries to burst in her mouth and taste like home.

Brooke Dojny's Blueberry Snack Cake with Toasted Pecan Topping

from food52's Genius Recipes

Serves 8
1 cup all-purpose flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1 cup + 1 tablespoon sugar, divided use
2 eggs
1/3 cup whole or lowfat milk
1 1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2 cups blueberries
1 cup chopped pecans or walnuts

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan.

2. Whisk together the flour, cornmeal, baking powder, and salt in a large bowl.

3. Using an electric mixer or a food processor, cream the butter and 1 cup of the sugar together until smooth. Add the eggs, milk, vanilla, and lemon zest and process or beat until smooth. Spoon the flour mixture into the processor or bowl and pulse or beat just until the flour is incorporated. If the batter is in a food processor, transfer it to a large bowl.

4. Sprinkle the blueberries over the batter and gently fold them in, just until combined. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with the nuts and then with the remaining 1 tablespoon of sugar.

5. Bake until the nuts are deep brown and a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Place the pan on a wire rack to cool. (The cake can be wrapped well and stored at cool room temperature for 1 day or frozen.)

6. Cut into squares or wedges in the pan to serve.

Cumin Scented Lamb Burgers

Enjoy summer's bounty at this Sunday's Fairmount Neighborhood Farmers Market. You can look forward to the following from Sweetwater Farm and Fair Valley Farm:

• blueberries, peaches and plums (bake a galette)
• green beans, yellow wax beans, and romanos (make a salad, see below)
• eggplants, zucchini, summer squash, and peppers (delicious grilled)
• cucumbers (for tzatziki, see below)
• potatoes including new potatoes, yellow yukon gold, red norland, and all blue
• many colors of tomatoes (make gazpacho)
• fennel and fresh herbs, including basil and parsley
• cabbage and greens, including bietola (try this saag paneer salad)
• carrots, beets, and radishes (try some sauteed radishes)
• broccoli and cauliflower
• onions and garlic
• tomato sauce and pesto
• pickles, kimchi, and sauerkraut
• homemade jams
• fresh eggs
• Scottish oats (make some Swedish oatmeal pancakes)
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, ground pork, pork chops, shoulder roasts, ham roasts, spare ribs, and the best sausage for hash
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

When we made lamb burgers last week, using Fair Valley Farm's ground lamb, it finally felted like we had settled into summer. We had farm fresh cucumbers for a refreshing tziziki and a green bean salad, similar to one I served here, with almonds and dried apricots. The meat was delicious and didn't need any augmentation, but I added in some ground cumin for a hind of Middle Eastern flavors and we ate it with a dollop of harissa on top of Eugene City Bakery's ciabatta. No need to shop anywhere but the corner of 19th and Agate for a delicious local feast.

Lamb Burgers

1 lb ground lamb
1 tsp ground cumin
~1/2 tsp salt and generous grinding of black pepper

With your hands, incorporate the spices into the meat but avoid over-mixing. Shape into four patties. Grill or cook in a hot skillet about 5 minutes per side until just cooked through. Serve with harissa and tziziki.

Tziziki

1 cucumber
1/2 cup yogurt (whole milk or Greek)
pinch of salt
~8 fresh mint leaves

Peel the cucumber and trim off the ends. Cut it lengthwise into quarters or sixths, then slice widthwise. Combine the cucumber chunks with the yogurt, salt, and torn fresh mint leaves. You could also use fresh cilantro or parsley and a squeeze of lemon juice.

Green Bean Salad with Almonds and Dried Apricots

1/2 pound green beans
1/4 cup whole almonds
8 dried apricots
2 Tbsp olive oil
1 Tbsp sherry vinegar
salt and pepper to taste

1. Set a pot of salted water to boil. Trim the stems off the beans. Toast the almonds in a dry skillet until fragrant and then chop or break into pieces with a meat pounder. Chop the dried apricots.

2. When the water is boiling, cook them for about 4 minutes until they are bright green but still crisp enough so that they don't sag when you hold them horizontally. While the beans are cooking, whisk together the oil, vinegar, salt and pepper in your serving bowl. Drain the beans and toss them in the vinaigrette. Garnish with the almond and apricot pieces. Serve warm or at room temperature.

Buttery Radishes with Mint

ALERT: the diversity of brassica seeds grown in the Willamette Valley is endangered by a plan to lift the ban on growing canola, which can cross pollinates with many different brassica plants. Read more about this issue here and here and express your opposition to this plan by Friday August 10 by signing this petition.   

Sweetwater Farm packs an enormous variety of produce in their custom trailer that they take to market, giving customers the opportunity to move beyond summer basics like tomato and basil salads and to experiment with new ingredients and flavors. I loved the way farmers John and Lynn nestled these rosy red radishes in among the sweet cherries and cherry tomatoes, tempting innocent passers by to move beyond their comfort zone of sweet fruit into the brassica family. I fell for the ploy and snatched up a pint.

Also I had wanted to try this recipe for sauteed radishes and mint. The preparation is very similar to these brown butter turnips, where chopped root vegetables are sauteed slowly in butter, tempering their sharpness and bringing out a mellow sweetness that is punctuated here with the bright flavor of fresh mint.

These made a delicious and easy side dish for salmon cakes and the old standby of tomatoes with basil.

Buttery Radishes with Mint

adapted from a food52 recipe by liahuber

1 pint of 1 large bunch of radishes
1 to 2 Tbsp butter
pinch of salt
1 spring mint (~8 leaves)

1. Trim the tops and tails from the turnips and cut them into quarters or more for larger radishes so that they are equivalently sized. 

2. Heat a skillet over medium heat. Melt the butter, add the radish pieces and a generous pinch of salt, and saute for about ten minutes, turning occasionally, until the radishes are soft through and have browned on some sides. Transfer to a bowl and stir in torn mint leaves. Serve warm.

Sausage and Potato Hash

Last week we escaped for a short vacation to the coast (here's a peek of the beach at Cape Perpetua), but we made sure to return in time for the Sunday Fairmount Neighborhood Farmers Market and to catch farmer John Karlik talking about the market on KLCC's Food for Thought. At this upcoming Sunday's market you can expect to find the following offerings from Sweetwater Farm and Fair Valley Farm:

• blueberries and plums (bake a buckle)
• many potato varieties including new potatoes, yellow yukon gold, red norland, all blue, and french fingerlings (make some hash, see below)
• plenty of tomatoes (try a savory cherry tomato clafouti)
• cucumbers, zucchini and peppers (pickle some tsukemono)
• fennel and fresh herbs, including basil and parsley (make some herb infused beans)
• many varieties of greens and cabbage
• carrots, turnips, radishes, and beets (try this kale, beet and quinoa salad)
• broccoli and cauliflower
• onions and garlic
• tomato sauce and pesto
• pickles and sauerkraut
• homemade jams
• fresh eggs (make some huevos rancheros)
• Scottish oats
• a selection of dried beans and grains from Camas Country Mill
• pastured chicken
• pastured pork: bacon, ground pork, pork chops, shoulder roasts, ham roasts, spare ribs, and the best sausage for hash
• pastured lamb: ground, stew meat, leg roast, rib chops, loin chops

One of the great indulgences of vacations are leisurely breakfasts without any pressing school bells, work meetings, or soccer games. In anticipation of lazy mornings, I packed some pre-measured Scottish oats with teff and flaxseeds for oatmeal and some Scottish oats granola to sprinkle on yogurt and berries. 

Most importantly, I packed a pound of Fair Valley Farm's pork sausage meat, which my husband cooked up one morning into a delicious potato hash with onions and cherry tomatoes. The sausage was deliciously flavored and not at all greasy. His brother made eggs to order to drape over the hash, which we all savored next to a wood burning stove, while watching the morning fog fade away.

Sausage and Potato Hash

1 lb ground pork sausage meat

2 lb potatoes

1 onion

2 Tbsp butter

half a pint of cherry tomatoes

salt to taste

1. Dice the potatoes into 1/2 inch cubes. Peel and dice the onion. Heat a large skillet over medium heat. When the pan is warm, melt the butter and then add the diced potatoes with a generous pinch of salt. Allow the potato cubes to brown, turning now and then. After the potatoes have started to crisp up, add the onions. Continue cooking until the potatoes are nicely browned and the onion has caramelized. Transfer the potato mixture to a plate.

2. Return the skillet to the burner. Add the sausage meat and saute, stirring, until cooked through. Return the potatoes and onions to the pan and stir together. Add the cherry tomatoes and cook for a few more minutes until they start to collapse. Taste and add a pinch more salt if necessary. Serve warm with eggs cooked to your liking.