Potato, Leek & Swiss Chard Hash with Eggs

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!


Serves 4.





Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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