Tested till perfect Potato and Chard Hash With Sunny-Side-Up Eggs
Potato and Chard Hash With Sunny-Side-Up Eggs
Photography by Jeff Coulson/TC Media

Potato and Chard Hash With Sunny-Side-Up Eggs

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.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4


  • 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
To change the number of servings, enter the number, then press "calculate". or reset


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.

Nutritional Information Per serving: about

cal 378 pro 17g total fat 20g sat. fat 10g
carb 35g dietary fibre 4g sugar 4g chol 223mg
sodium 786mg potassium 850mg

% RDI:

calcium 24 iron 20 vit A 43 vit C 118
folate 24
This recipe is featured on 20 dinners under 500 calories and 20 dinners under 500 calories - Week 1
All rights reserved. TVA Group Inc. 2015