Wednesday, October 14, 2015

Fingerling Potato-Leek Hash with Swiss Chard and Eggs

This recipe basically utilized everything I got in my CSA pickup last week. Leeks, chard, garlic, potatoes, and eggs. Hooray! And it was delicious! It was a perfect dinner for a stressful weekday. I didn't have any Gruyere cheese so I just did a little sprinkle of Parmesan and that was good enough. This was delicious and I would make it again.


Fingerling Potato-Leek Hash with Swiss Chard and Eggs
Cooking Light, April 2011

2 tablespoons extra-virgin olive oil
2 cups sliced leek (about 2 large)
12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
2 garlic cloves, minced
1 1/4 teaspoons Spanish smoked paprika, divided
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
4 large eggs
1/4 cup shredded Gruyère cheese (1 ounce)

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

Yield: 4 servings

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