Fingerling Potato-Leek Hash with Swiss Chard and Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To trim Swiss chard for this main dish, pull or cut the stems out of the leaves. Ingredients:
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 |
Directions:
1. 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.
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