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Chard Breakfast Hash

chard breakfast hash

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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

  1. Place potatoes on the prepared baking sheet and toss with 1 tablespoon evoo.
  2. 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.
  3. Add garlic, paprika, red pepper flakes, salt, pepper and chard to the sheet pan and toss.
  4. 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.
  5. Serve topped with crumbled feta and freshly ground black pepper.

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 200
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 190 mg
  • Fat Content: 11 g
  • Fiber Content: 2 g
  • Protein Content: 10 g
  • Sodium Content: 280 mg
  • Sugar Content: 2 g