November 10, 2014

Meatless Monday: Fingerling Potato & Swiss Chard Hash with Eggs

Do you want an egg on that? Yes. The answer is always, always yes. I will top anything and everything with an egg. Aside from the obvious, I have yet to find a food that isn't improved with a gloriously runny, perfectly cooked egg perched on top. Poached, fried, over easy, sunny side up, hard boiled, soft boiled, you name it - I'll eat it. I love eggs every which way and when I can eat them for dinner, I love them even more.

I've been observing Meatless Monday for almost a year now, give or take a few Mondays here or there, and guess what? It's easy. It's not hard to find delicious, filling, exciting recipes that omit meat so you can remove it from your diet for one day a week. More and more bloggers are on board with the movement meaning there's no excuse for not being able to find a vegetarian recipe online cause look you just did!

This hash combines lots of my favorite things which is why I'm so excited to share it with you: Swiss chard, leeks, cheese, and EGGS. Plus, it's healthy so there's that bonus. It also takes about half an hour to cook, some of which is just letting it sit and you don't have to do anything so this recipe ticks off several boxes: healthy, delicious, fast. Let's get to it.
Fingerling Potato & Swiss Chard Hash with Eggs
Recipe modified slightly from Cooking Light
Serves: 4, Serving Size: 1 1/2 cups potato mixture, 1 egg: PointsPlus: 7

  • Olive oil
  • 2 cups sliced leeks
  • 12-oz. fingerling potatoes, cut in half lengthwise
  • 2 garlic cloves, minced
  • 3 tbsp apple cider vinegar (to taste)
  • 2 tsp smoked paprika, divided
  • Kosher salt and freshly cracked black pepper
  • 4 cups thinly sliced Swiss chard
    • I like the ribs and ends of Swiss chard, if you don't - be sure to trim it
  • 4 eggs
  • 1-oz. shredded Gruyere cheese
Heat a large, cast iron skillet over medium heat (don't have a cast iron skillet? SHAME ON YOU. Use any large skillet and then after cooking, go buy yourself a cast iron). Add oil to pan and cook leeks until translucent, about 8 minutes. Add potatoes and garlic, cooking 15 minutes or until potatoes are tender, stirring occasionally. Once potatoes are tender, deglaze the pan with apple cider vinegar. Season with 1 teaspoon paprika, salt, and pepper.

Add Swiss chard and cook 5 minutes, stirring constantly. Using a spoon, make 4 egg-sized spaces in the hash. Crack an egg into each spot then season again with 1 teaspoon paprika, salt, and pepper. Cover and cook 3 minutes. Sprinkle Gruyere cheese over the mixture and cover and cook until the egg yolks are lightly set, about 3-4 minutes, depending (just check on it).

Divide the mixture among 4 bowls and enjoy! I added hot sauce to the final product and it was deeeelicious, I recommend doing the same if you are a hot sauce person.

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