Chard Recipes

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  Fingerling Potato Leek Hash with Swiss Chard and Eggs

  Thanks to our customer Hillary Barraza for sharing this yummy recipe link!

  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 (about 1 bunch)
  • 4 large eggs
  • 1/4 cup (1 ounce) shredded Gruyère cheese

  Preparation:

  Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 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; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

  Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)

  Preparation: 1 hour, 30 minutes

  See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
  Jeanne Kelley, Cooking Light