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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
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 facts Per serving: about
- Fibre 4 g
- Sodium 786 mg
- Sugars 4 g
- Protein 17 g
- Calories 378.0
- Total fat 20 g
- Potassium 850 mg
- Cholesterol 223 mg
- Saturated fat 10 g
- Total carbohydrate 35 g
%RDI
- Iron 20.0
- Folate 24.0
- Calcium 24.0
- Vitamin A 43.0
- Vitamin C 118.0
