Fingerling Potato & Leek Hash with Rainbow Chard & Eggs

4

Season: Winter, Spring, Summer, Fall

Jeanne Kelley, Cooking Light

This tasty meal, packed with chard, is hearty and nutritious enough to satisfy at just about any time of day. 

Ingredients:

• 2 tablespoons extra-virgin olive oil 
• 2 cups sliced leek (about 2 large)
• 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
• 2 garlic cloves, minced
• 1 1/4 teaspoons Spanish smoked paprika, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon coarsely ground black pepper, divided
• 4 cups thinly sliced trimmed Swiss chard leaves and ribs (about 1 medium bunch)
• 4 large eggs 
• 1/4 cup (1 ounce) shredded Gruyère cheese

Directions:

1. Heat a large skillet over medium heat. Add oil to the hot skillet. Add the leek and cook until tender and translucent.
2. Add potatoes and garlic; cook until potatoes are tender, stirring occasionally.
3. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard and cook, stirring frequently, until just tender, about 4 minutes.
4. Using a spoon, push potato mixture aside to make four egg-size spaces. Crack an egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes.
5. Sprinkle cheese over the hash. Cover and cook 2 more minutes or until egg yolks are lightly set.
6. Dig in!

See the original recipe

Keywords: breakfast, chard, potatoes, eggs, hash