Fingerling potato-leek hash with Swiss chard and eggs

Recipe Information

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 Gruyere 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