Potato and Chard Hash With Sunny-Side-Up Eggs
- Preparation time: 30 minutes
- Total time : 30 minutes
- Portion size: 4
This recipe makes 4 servings
|Per serving: about||-|
|total fat||20 g|
|sat. fat||10 g|
|dietary fibre||4 g|
Perfect for breakfast-for-dinner lovers, this potato hash topped with eggs is a comforting meal for a frosty evening or holiday brunch. Serve with focaccia bread and salad, if desired.
- 1-1/2 lb 1-1/2lbmini white potatoesmini white potatoes
- 2 tsp 2tspolive oil
- 1 1small onion, thinly sliced
- 1 tbsp 1tbspbutter
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 4 4cloves garlic, chopped
- 1 1sweet red peppersweet red peppers, thinly sliced
- 3 cups 3cupscoarsely shredded Swiss chard, (rainbow or green)
- 1 cup 1cupshredded sharp white Cheddar cheese
- 4 4eggeggs
In large pot of boiling salted water, cook potatoes until fork-tender, about 12 minutes. Drain; let cool slightly and cut into quarters.
Meanwhile, in large nonstick skillet, heat 1 tsp of the oil over medium-low heat; cook onion, stirring often, until softened and caramelized, adding 1 tbsp water to pan if browning too quickly, about 10 minutes. Remove from pan; set aside.
In same skillet, melt butter over medium-high heat; cook potatoes, stirring frequently, until light golden, about 5 minutes. Sprinkle with half each of the salt and pepper. Add garlic and red pepper; cook over medium heat until tender-crisp, about 2 minutes. Add chard and reserved onion; cook until chard is wilted, about 2 minutes. Stir in cheese until melted. Remove from pan and keep warm.
Wipe skillet clean. Add remaining oil; cook eggs over medium heat until whites are set but yolks are still runny, about 3 minutes, or until desired doneness. Sprinkle with remaining salt and pepper.
Serve eggs over hash.
Source : Canadian Living Magazine: December 2012