Cooking from the garden has begun again! I got home from work and went out to the garden to pick some food for dinner. Look at my beautiful swiss chard bouquet…
It made a really pretty bunch of sliced chard.
Unfortunately, I am not feeling very well, I am recovering from a spring cold that had knocked me for a loop. So I was craving eggs, one of my favorite comfort foods. Add to that some beautiful fingering potatoes that I found at the store…
and I had the ingredients for a fun, cheesy hash with eggs…
Breakfast for dinner, what is more comforting than that? OK, chicken soup is, but I had soup last night.
Potato, Leek & Swiss Chard Hash with Eggs
1 1/2 lbs fingerling potatoes
1/4 cup water
2 Tbsp olive oil
1 large leek, sliced
2 cloves garlic, minced (from the garden)
1 tsp smoked paprika
1 bunch swiss chard, sliced (from the garden)
1/2 tsp Kosher salt
1/4 tsp freshly ground back pepper
4 eggs (from Farmer Kim)
2 ounces Jarlsberg cheese, grated
Cut the potatoes in half lengthwise and then into 1 to 1 1/2 inch chunks.
Place the potatoes in a microwave-safe dish. Add the water, cover and steam for 10 – 12 minutes, until tender.
Heat a large non-stick skillet over medium heat. Add the leeks and cook, stirring occasionally, about 8 minutes, until tender.
Add the potatoes and cook, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the paprika and stir.
Add the swiss chard and seasonings, stir constantly and cook for 4 more minutes.
Make 4 wells for the eggs. Crack one egg into each well,
Cover and cook for 3 minutes. Top the eggs with the shredded cheese.
Cover and cook for another 2 – 3 minutes, until the egg yolks just begin to firm up. Divide among 4 plates, serve and enjoy!