Hash:
Toss the potatoes with oil, salt and pepper and roast on a cookie sheet in 350 oven until tender. In a preheated sauté pan, sweat shallots, carrots, celery. Add rendered bacon, 1 tbsp butter and diced fingerling potatoes. Season with salt and pepper.
Farm Eggs:
Eggs can be soft boiled, poached lightly, or fried
Steaks:
Season with salt and pepper. Grill or sear until rare-medium rare. Rest steaks for 5 minutes before carving and serving.
Swiss Chard:
Wash swiss chard and remove tough vein / stem and rough chop. In a sauté pan, sweat shallot and add swiss chard. Add salt and pepper to season. Cook for 2-4 minutes till swiss chard is soft.
Plate:
Place hash on plate, slightly off center. Place swiss chard next to the hash, again off center. Slice steak twice ( into three pieces) and lean over hash and swiss chard so the steak is in center of plate. Drizzle white truffle oil around plate. Place egg over hash. Season egg with salt and pepper.
