Copycat First Watch Farmhouse Hash
My daughter Lauren usually suggests First Watch when she and I go out before 2pm. Most of the time it’s good, but there are times I wish they were more consistent. With this dish, I can be as consistent or inconsistent as I please, and I get the blame for failing or the praise for nailing my vision.
Please, read through the recipe to be sure you understand each component. There is a lot of prep work here to make this incredible brunch/breakfast dish. Is it worth all this? YES!
For the eggs, as you have the choice of cooking method in the restaurant, make the eggs as you prefer. Me, eggs over medium. No other way.
I use russet potatoes, but you can use a waxier potato and not have the job of peeling. Up to you.
The hash is served with a hearty, artisan bread. FW failed to serve that with this dish the last time (the inconsistency) along with an individual portion of “house preserves” I was really wanting to try! So, I really have no idea what flavor they are, so here again, I have the liberty to create whatever I desire. I chose my Plum Preserves. Super easy and so delicious!
Yes, this recipe is probably a 2-day process, to make it easy. The preserves, tomatoes, and onions can be made beforehand, which is really handy. I would par-boil and pan fry (or roast) the potatoes the day you plan to serve, though. But, if you can multitask, you could get all the components together in a few hours. Roast the tomatoes and onions at the same time in the oven. While they’re roasting, make the preserves and bacon. Then cook the potatoes and eggs.
I know it’s a lot of work, but it truly is a better version of the restaurant’s dish. I added more “umph” to the seasoning which really elevates the potatoes. Homemade Plum Preserves are amazing!
If you love the preserves, check out my Plum Bundt Cake with Plum Preserves.
Enjoy!!
Copycat First Watch Farmhouse Hash
Ingredients
Roasted Tomatoes:
- 12 Roma tomatoes, quartered
- 1 tablespon excellent-quality extra-virgin olive oil, my favorite brand
- 1/2 teaspoon kosher salt
- 1/8 teaspon freshly-cracked black pepper, or to taste
- 1/8 teaspoon garlic powder
Roasted Onions:
- 3 onions, any variety, or a mixture, cut into 1/4" slices
- 1/2 tablespoon excellent-quality extra-virgin olive oil
- 1/4 teaspoon kosher salt
- pinch freshly-cracked black pepper
Plum Preserves:
- 2 pounds plums, pitted, chopped
- 1 1/2 - 2 cups granulated sugar, or to taste
- 2 teaspoons lemon juice
Potatoes:
- 2 1/2 pounds russet or yellow potatoes, peeled, diced into 1/2" pieces
- sea salt or kosher salt, for water to boil potatoes, and also seasoning the potatoes
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon ground mustard
- 1 teaspoon dried Italian parsley
- 1 tablespoon excellent-quality extra-virgin olive oil
- 2 tablespoons unsalted butter, or duck fat
- 1 pound bacon, cooked and chopped or crumbled
To assemble:
- 8 eggs, cooked to preference
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 avocadoes, sliced
- 4 slices artisanal bread
Instructions
Make the roasted tomatoes and onions.
- Preheat the oven to 250 degrees. Line a rimmed baking sheet with foil or parchment.
- Slice each tomato into quarters, longways. Place them in a medium bowl. Drizzle the oil over the tomatoes and gently toss.
- Season with the salt, pepper, and garlic powder. Toss to coat.
- Pour the tomatoes onto half of the baking sheet. Move them around to give a little bit of space between them.
- In the same bowl you used for the tomatoes, add all the ingredients for the roasted onions and toss to coat.
- Place the onions on the other half of the baking sheet, spreading them out.
- Roast in the oven for 2 to 3 hours, depending on how soft you want them.
While the vegetables are roasting, make the Plum Preserves.
- In a tall-sided pot (because the mixture will boil up), combine the plums, sugar, and lemon juice.
- Heat over medium heat, stirring often, until the plums are very soft.
- Skim any foam off the top, as necessary. Continue to cook until the mixture thickens, and most of the liquid has evaporated. The cooking process could take 25 to 40 minutes (or more) depending on how many plums and amount of sugar you used.
- Scrape the preserves into a bowl to cool to just barely warm (or cooler if you have the time). You can place them in the refrigerator to speed up the process.
Make the potatoes.
- Bring a large pot of water to a boil. Add a couple of pinches of kosher salt. Add the potatoes and cook until just tender, approximately 10 minutes.
- Drain and slightly cool the potatoes. While the potatoes are cooling, in a small bowl, combine the salt (to taste), pepper, garlic powder, onion powder, paprika, mustard, and parsley.
- In a large skillet, melt the butter with the oil.
- Once hot, add the potatoes to the skillet and gently toss to coat them. Sprinkle the seasoning over the potatoes and cook until browned and soft in the middle, stirring frequently.
- Add the roasted tomatoes and onions and precooked bacon. Stir gently. Turn the heat to low to keep warm.
Assemble.
- Cook the eggs to your/guest's preference.
- Evenly divide the potato mixture between 4 bowls.
- Evenly sprinkle the cheeses over the potatoes.
- Top with the eggs of preference and sliced avocado.
- Serve with your homemade Plum Preserves and bread (toasted or not).
Notes
If you can prove me wrong, I’m all ears! I’d love to know the truth. Can you use jarred sun-dried tomatoes? Of course, you can! Will they taste as good? Nope.
You can roast the onions and tomatoes on separate sheet pans. I put them together to save some time. You can also make these 2 to 3 days in advance for convenience. The nutrition chart includes 1 ¼ of kosher salt. No bread nor Plum Preserves were calculated.
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