Wednesday, June 19, 2013

Potato-Leek Hash with Swiss Chard and Eggs

Freshly washed chard
Swiss Chard is a nutritional powerhouse and versatile green that goes well in many dishes. According to WebMD, chard is an excellent source of vitamins K,A, and C as well as Iron, Magnesium, Potassium, and Fiber. Because this week's chard looked so amazing, I decided to try out this hash recipe. It was my first time using leeks and they are now one of my new favorite vegetables to cook with! They gave the dish a subtle onion flavor without being too powerful. The thing I love about this recipe is that it is so customizable. You can easily substitute ingredients that you don't care for. This dish is perfect for brunch but it is so delicious that really any time of day works for me!


This recipe was slightly adapted from Cooking Light.

Makes 4 servings

  • 2 Tbsp extra virgin olive oil
  • 2 cups of sliced leek (about 2 large)
  • 2 cups of pearl or fingerling potatoes, cut in half lengthwise
  • 2 cups of sweet potato (about 1 large)
  • 2 garlic cloves minced
  • 1 1/4 tsp paprika, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp coarsely ground black pepper, divided
  • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
  • 4 large eggs
  • 1/4 cup (1 ounce) shredded Gruy√®re cheese
Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes. I decided to add a mixture of sweet and pearl potatoes, and I loved the combination of sweet and savory. Add garlic. Cook for 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon pepper. Add chard. Cook for 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-sized spaces. Crack 1 egg into each space. Sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon of paprika over eggs. Cover and cook for 3 minutes; sprinkle cheese over potato mixture. Cover and cook for 2 minutes or until egg yolks are lightly set. Immediately enjoy!

Leeks: my new favorite cooking veggie
All chopped and ready to be cooked!

Yum!