Potato and Chard Hash With Sunny-Side-Up Eggs

Serve with focaccia bread and salad, if desired.

potato-and-chard-hash-with-sunny-side-up-eggs

Ingredients

1-1/2 lb (680 g) mini white potatoes
2 tsp (10 mL) olive oil
1 small onion, thinly sliced
1 tbsp (15 mL) butter
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cloves garlic, chopped
1 sweet red pepper, thinly sliced
3 cups (750 mL) coarsely shredded Swiss chard
1 cup (250 mL) shredded sharp white cheddar cheese
4 eggs

Preparation

In large pot of boiling salted water, cook potatoes until fork-tender, about 12 minutes. Drain; let cool slightly and cut into quarters.Meanwhile, in large nonstick skillet, heat 1 tsp of the oil over medium-low heat; cook onion, stirring often, until softened and caramelized, adding 1 tbsp water to pan if browning too quickly, about 10 minutes. Remove from pan; set aside.

In same skillet, melt butter over medium-high heat; cook potatoes, stirring frequently, until light golden, about 5 minutes. Sprinkle with half each of the salt and pepper. Add garlic and red pepper; cook over medium heat until tender-crisp, about 2 minutes. Add chard and reserved onion; cook until chard is wilted, about 2 minutes. Stir in cheese until melted. Remove from pan and keep warm.

Wipe skillet clean. Add remaining oil; cook eggs over medium heat until whites are set but yolks are still runny, about 3 minutes, or until desired doneness. Sprinkle with remaining salt and pepper.

Serve eggs over hash.

Servings: 4

Nutritional Info

approx. per serving

cal378
pro17 g
total fat20 g
sat. fat10 g
carb35 g

fibre4 g
chol223 mg
sodium786 mg
%RDI–
calcium24%

iron20%
vit A43%
vit C118%
folate24%

Source: www.cbc.ca