Copycat First Watch Farmhouse Hash
Even better than the actual FW restaurant, you can make this iconic dish at home. Super-delicious!
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
Big disappointment/reveal about the “house preserves”: Someone online says they have the inside scoop because they worked at FW, “It's just Smuckers,” they say. I guess since you cannot find a specific flavor or recipe for their “house preserves,” it makes sense it may just be a store-bought, Sam’s-size container of the national brand. Hmm.
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.
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.
Nutrition Facts
Copycat First Watch Farmhouse Hash
Amount per Serving
Calories
827.62
% Daily Value*
Fat
61.21
g
94
%
Saturated Fat
22.41
g
140
%
Trans Fat
0.3
g
Polyunsaturated Fat
7.55
g
Monounsaturated Fat
24.41
g
Cholesterol
316.57
mg
106
%
Sodium
1246.88
mg
54
%
Potassium
1152.53
mg
33
%
Carbohydrates
40.18
g
13
%
Fiber
8.09
g
34
%
Sugar
9.08
g
10
%
Protein
30.6
g
61
%
Vitamin C
40.47
mg
49
%
Calcium
350.52
mg
35
%
Iron
2.91
mg
16
%
* Percent Daily Values are based on a 2000 calorie diet.
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