Chard Breakfast Hash

Name: Chard Breakfast Hash
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 pound potatoes, cubed; 2 tablespoons extra virgin olive oil, divided; 1 leek, trimmed and chopped; 2 cloves garlic, minced; 1 teaspoon paprika; Pinch red pepper flakes; ½ teaspoon kosher salt; ½ teaspoon freshly cracked black pepper, plus more for garnish; 2-3 cups thinly sliced trimmed Swiss chard (about 1 bunch); 6 large eggs; 2 ounces feta, crumbled

Author:
Fresh Families
Publish date:
Jan 22, 2022

Swiss chard is an excellent source of vitamins A, C, and K, as well as a good source of magnesium, potassium, iron, and dietary fiber. Potatoes are high in potassium and vitamin B6—keep their skin on to retain fiber and nutrients.

NOTE: To make ahead of time, prepare chard mixture through step 7 and store in a sealable container in the refrigerator. When ready to eat, place chard mixture in a sauté pan and continue with step 8, adjusting the cook time to about 6 minutes.

55minDuration
45minCook Time
10minPrep Time
6Servings

Ingredients

1 pound potatoes, cubed
2 tablespoons extra virgin olive oil, divided
1 leek, trimmed and chopped
2 cloves garlic, minced
1 teaspoon paprika
Pinch red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper, plus more for garnish
2-3 cups thinly sliced trimmed Swiss chard (about 1 bunch)
6 large eggs
2 ounces feta, crumbled

Preparation

Preheat the oven to 400°F. Line a baking sheet with baking paper.

Place potatoes on the prepared baking sheet and toss with 1 tablespoon evoo.
Roast at 400°F for 20 to 30 minutes or until golden brown. Toss well, add leeks and remaining 1 tablespoon evoo. Cook 10 more minutes.
Add garlic, paprika, red pepper flakes, salt, pepper and chard to the sheet pan and toss.
Using the back of a spoon make 6 wells and crack eggs into wells. Return pan to oven and bake until eggs are set, 7 to 9 minutes.
Serve topped with crumbled feta and freshly ground black pepper.