Bear here.. COOK OF ANARCHY UNLEASHED. Time for another breakfast that is strange and mostly from our yard. Hash made from our perennial plants and eggs from the neighbors. The hash uses ground nuts (Apios americana) and fiddle heads (baby ostrich ferns.)
The Over/ Under name comes from cutting down the fiddle heads and herbs (they're over the ground) while digging up the ground nuts (from under the ground). I was thinking of calling this Fiddle-Dee-Nut Hash. Let us know which name you like best, or if you have another suggestion.
Collect: Ground nuts (brown), fiddle heads (in the middle back), thyme, garlic chives (left), onion chives (right)... the garlic chives have flat stems and the onion have rounded stems).
Saute the brown ground nuts for five minutes then add the green fiddle heads and chopped herbs. Saute for another ten minutes. (I used two pats of butter)
Mise-en-Plase: Get everything cleaned and cut before you turn the stove on to medium heat. (Notice the neighbor's eggs are white, brown, and light blue? So cool....)
Fry the eggs in a separate pan, over easy, and sprinkle with the left over chives. Now you are good to go.