Serve with focaccia bread and salad, if desired.
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 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