For our first HGFC breakfast we made scrambled eggs with onion, bell pepper, jalapeno, tomato, swiss chard, chives, and parsley. To go along with that we made 3 potato hash with onions and garlic. We used fingerling, red and blue potatoes in the hash. We served it with a toasted slice of home baked bread and our homemade ketchup.
This filling, hearty breakfast was the perfect way to start a dreary, rainy day. We both agreed we ate better this morning than most.