Me at the farmer's market last week was probably akin to a kid in the proverbial candy store; there was more rhubarb to be had, calçots, miner's lettuce, new potatoes red and gold, and GREEN. GARLIC. What is green garlic, you ask?
I can probably safely assume that you normally buy garlic at the grocery store in the familiar white, dried papery skin with cloves you can separate from each other. But if you have a farmer's market within easy reach, see if they aren't selling green garlic this time of year. It has the look and texture of green onions but the flavor is still all garlic (though slightly milder, which means you get to use more of it, yay!). I explained it to my April Boy's friends as "a green onion fell in love with a garlic clove and got married and had babies and then I chopped up the babies and bathed them in butter." I think they accepted this perfectly plausible explanation because I quickly sautéed the green garlic just with butter and salt and served it on baguette slices. They licked the bowl clean.
So that is one really easy and tasty way to use green garlic, but it also has a special affinity for eggs. Portlanders have a torrid love affair with weekend brunch, and even just typing that sentence had me off in Googleland for a good half hour watching clips from the Portlandia brunch episode. But now that I'm back, if you prefer your brunch without the hour and a half wait, invite your besties over (tell them to bring the mimosas!), brew a big French press pot of Stumptown's Hair Bender roast, and whip up this hash with or without the duck confit (try it with bacon! you'll like it). It'll be just like you're in Portland.
Serves 4 for brunch
1 small yellow onion, diced
1 bunch green garlic, rinsed and chopped, bulb part plus the light green part of the stalk
8 oz shitake or baby bella mushrooms, sliced
1 lb yellow or red new potatoes, parboiled for 7-10 minutes, then sliced
2 legs duck confit, meat shredded from the bones, fat reserved
2 Tbsp butter
optional 1 Tbsp fresh parsley, chopped
salt and pepper to taste
1. Melt 1 Tbsp duck fat removed from the duck confit in a large nonstick skillet over medium heat. Add the shredded duck and cook until crispy. Remove the duck from the pan with a slotted spoon, reserving the fat in the pan.
2. Add the sliced new potatoes to the pan and cook 5 minutes, or until lightly browned and crisp on one side, then flip over. Brown the second side of the potatoes, another 3-5 minutes, then remove from the pan.
3. Add the chopped onion and the sliced shitake (or baby bella) mushrooms to the pan. Sauté until the onions are softened and start to color and the mushrooms have released their liquid and are tender.
4. Remove the onion and mushrooms from the pan and mix with the duck and potatoes. Divide this mixture among 4 plates.
5. Add the 2 Tbsp butter to the empty skillet. Once it's melted, crack the 4 eggs into the pan and scatter all of the chopped green garlic into the pan. Sprinkle lightly with salt and pepper to taste. Cook until the egg whites are set (if you don't like your yolks runny like I do, you can flip the eggs over and cook on the second side until well done, but don't tell me if you do because I will be kind of sad.
6. Carefully arrange one of the sunny side up eggs on top of one of the plates of hash. Repeat with the other three eggs and plates. Sop up any bits of runny yolk and green garlic with toast.