Friday, April 1, 2011

Sweet Potato Hash with Eggs and Chard

Update 4/8/11: I am sharing this recipe via Food Renegade courtesy of Fight Back Fridays blog carnival where everyone shares recipes. Thanks to Food Renegade for hosting such a great event!

I saw this recipe in a cookbook and thought about making it for months before I actually did. The anticipation was well worth it. This is now one of my favorite ways to eat sweet potato.

Sweet Potato Hash with Eggs and Garlic Sauteed Rainbow Swiss Chard

Serves 4

30 minutes

1 large red-skinned potato, peeled and cut into 3/4 inch cubes

1 medium sweet potato, peeled and cut into 3/4 inch cubes

1 TB extra virgin olive oil

1 TB butter

1 small green bell pepper, seeded and chopped

1 small red onion, finely chopped

1 large garlic glove, finely minced

1 green onion, white and green parts, chopped

salt and pepper, to taste

1. Place the potatoes in a medium saucepan and cover with cold water. Bring to a boil, reduce the heat to medium-high heat and cook until the potatoes are almost tender, about 10 minutes. Drain well and set aside.

2. Warm the olive oil and butter in a large frying pan over medium-high heat. Add the green pepper, onion and garlic and saute until the red onion is translucent, about 2 minutes. (The original recipe is vegetarian, but I added some turkey bacon at this step, about 8 slices of bacon, chopped.)

3. Add the potatoes, spreading them in one layer. Reduce the heat to medium and cook, stirring occasionally, until the potatoes start to brown and the peppers are soft, about 6 minutes. Meanwhile start the swiss chard, recipe follows.

4. Stir in the green onions. Season to taste with salt and pepper (if desired, add a pinch of crushed red chilie flakes for a little heat) and cook, stirring until the pototoes start to break down and the green onion is softened, about 1 minute. Divide the hash among serving plates.

Rainbow Swiss Chard

Two bunches of Rainbow Swiss Chard, leaves removed from stem. Wash and dry and chop into 2" pieces.

2 TB olive oil

3 cloves garlic, minced

salt and pepper, to taste

1. In a medium saucepan heat 2 Tb olive oil over medium heat. Add minced garlic and saute for 2-3 minutes until soft.

2. Add the chard and cook 5-8 minutes (meanwhile start your eggs), stirring occasionally until wilted. Season with salt and pepper.


4 eggs

1 TB butter

salt and pepper, to taste

You can prepare your eggs any way you want; poached, soft boiled, sunny-side up, over-hard, etc. In a dish like this I like sunny-side up fried eggs.

1. Heat a large heavy-bottomed non-stick pan on the lowest setting for 5 minutes. Add 1 TB of butter. When the butter has stopped foaming, about 1 minute, swirl to coat the pan.

2. Gently crack the eggs into the pan. Season with salt and pepper. Cover with a lid and cook 2 1/2 minutes for soft runny yolks, 3 minutes for soft, yet set yolks, 3 1/2 minutes for firmly set yolks.

3. Place the eggs on top of each serving of hash and serve immediately.

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