Monday, June 6, 2011

Potato and Swiss chard hash with eggs

Words cannot explain just how much I love a hearty brunch filled with eggs and potatoes. It reminds me a lot of when I was a kid and my grandfather would make me breakfast when I stayed over at my grandparent's house. His breakfasts were always huge and smelled wonderful. Food has that way of reminding you of people and events in your life. Just the smell of potatoes cooking up in some butter with onions reminds me of those days.

This brunch was inspired by some farmer's market finds. I thought that combining the potatoes and greens would make a lovely bed for some fresh-cracked eggs. This hash is meat-free and is still very filling and satisfying. The measurements of the potatoes and chard and not exact because they were just bought up in the size/container at the market that was available (i.e., they weren't weighed). These sort of recipes are very forgiving though. I think that as long as you have a good ratio of potatoes to greens for the number of people you are serving, you will be all set. You can also crack more or less eggs on top depending on how many people you are serving and their appetite. I made this for two, and cooked two eggs a piece. 

Potato and Swiss chard hash with eggs
butter for cooking
about 3/4 lb baby/new potatoes, scrubbed and cut into bite-sized pieces
1/2 medium Vidalia onion, diced (or other sweet onion)
1 teaspoon sweet paprika, plus more for sprinkling
1/2 teaspoon smoked paprika
a couple of dashes of cayenne pepper, optional
salt and fresh cracked black pepper, to taste
2 cloves garlic, minced
1 bunch Swiss chard, chopped with stems removed
4 eggs
fresh chopped chives, for garnish 

Heat a couple pats of butter in a cast iron skillet or other non-stick skillet that has a lid. When hot, add the potatoes. Cook for about 5-7 minutes, stirring occasionally (not too often because you want them to get a brown crust). When the potatoes have developed a nice brown color, add the onions, paprika, cayenne, salt, and pepper. Stir often and continue to cook until the potatoes are just under fork tender and the onions are soft, about 10 minutes. Watch the heat and adjust to ensure they do not burn and add more butter, if needed.

Next add the garlic and Swiss chard. Continue to cook, stirring occasionally, until the chard has wilted down. Taste for seasoning and adjust, if needed.

Make little pockets in the hash and gently crack one egg into each pocket. Sprinkle each egg with a little paprika, salt, and pepper. Place the lid on the skillet and turn the heat to medium-low. Cook just until the eggs reach your desired doneness.

Sprinkle with chives. Serve with some hearty toast, hot sauce, and/or salsa, if desired.


What was I cooking one year ago?: cheese and onion salad with a creamy chive dressing

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