I love Swiss chard and just can’t get enough of it. I love how you can put a HEAP of it in the pan, and you turn your back for 2 seconds, and when you turn back around, it’s withered down to nothing. Despite the presence of Swiss chard, I didn’t love this recipe. The potatoes took longer than 15 minutes to cook (more like 25). My leeks started to burn. At the end, everything started sticking to the pan. Don’t get me wrong, this wasn’t bad, it just wasn’t wonderful. A shame.
Fingerling Potato-Leek Hash with Swiss Chard and Eggs
(Cooking Light, April 2011)
Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)
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
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.
calories per serving: 261, fat per serving: 13.5