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Home > Fingerling potato-leek hash with Swiss chard and eggs
  

Fingerling potato-leek hash with Swiss chard and eggs

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Easy
Main Ingredient Eggs; Potatoes
Category Eggs; Vegetables
Meal Breakfast; Brunch; Lunch
Type Main Dish; Side Dish
Cuisine American
Cooking Method Saut�ing
Diet Low Calorie; High Protein; Gluten Free; Vegetarian

Ingredients

  • 2 tablespoons extra-virgin olive oil 

  • 2 cups leek, sliced

  • 12 ounces (about 4 cups) fingerling potatoes, cut in half lengthwise

  • 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 (about 1 bunch) thinly sliced, trimmed Swiss chard 

  • 4 large eggs 

  • 1/4 cup (1 ounce) shredded Gruy�re cheese 

 

Directions

  • In a large skillet, heat oil over medium heat. Add the leek to the skillet, and cook until tender (about 8 minutes), stirring often. Add the potatoes and garlic to the skillet, and stir occasionally until the potatoes become soft (about 15 minutes). Add 1 teaspoon of paprika, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper to the skillet, and mix well. Add the Swiss chard, and stir continuously until the greens become wilted (about 4 minutes).

  • Using the back of a spoon, make 4 indentations in the potato and vegetable mixture. Break 1 egg into each indentation, and top with the remaining salt, pepper, and paprika. Cover the skillet and cook the egg mixture until the egg whites set (about 3 minutes).

  • Top the egg and potato mixture with cheese. Cover and heat until the cheese melts (about 2 minutes).

  • Divide the mixture into four portions, and serve immediately.

 

Nutrition (per serving)

  • Calories: 261 cal

  • Total fat: 14g

  • Saturated fat: 4g

  • Monounsaturated fat: 8g

  • Polyunsaturated fat: 2g

  • Cholesterol: 188mg

  • Sodium: 480mg

  • Carbohydrate: 24g

  • Fiber: 3g

  • Protein: 12g

  • Calcium: 156mg

  • Iron: 3mg