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

Directions

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.