Potato and Chard Hash With Sunny-Side-Up Eggs

Perfect for breakfast-for-dinner lovers, this potato hash topped with eggs is a comforting meal for a frosty evening or holiday brunch.

Serve with focaccia bread and salad, if desired.



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


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

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