Eggs with Sweet Potato and Swiss Chard Hash
By America's Test KitchenPublished on October 18, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces1 pound sweet potatoes, peeled and cut into ½-inch pieces1 onion, chopped4 teaspoons Lawry's Seasoned Salt ¼ cup extra-virgin olive oil 12 ounces Swiss chard, stemmed and cut into 1-inch pieces3 garlic cloves, sliced thin2 teaspoons lemon juice 8 large eggs
Before You Begin
Serve with toasted sourdough bread and Parmesan cheese.
Instructions
- Combine potatoes, sweet potatoes, onion, and 1 tablespoon seasoned salt in large bowl and microwave, covered, until potatoes are almost tender, about 10 minutes, stirring halfway through microwaving.
- Meanwhile, heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add chard, garlic, and 1/2 teaspoon seasoned salt and cook until tender, about 3 minutes. Transfer to bowl; stir in lemon juice.
- Heat 3 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add potato mixture and cook until dark golden brown, about 10 minutes. Divide hash evenly among 4 plates and top with chard mixture.
- Crack eggs into bowl. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Pour eggs into skillet and sprinkle with remaining 1/2 teaspoon seasoned salt. Cook until whites begin to set, about 1 minute. Remove from heat, cover, and let sit until egg whites are cooked through but yolks remain runny, about 2 minutes. Cut eggs into 4 portions and serve with hash.
Time
30 minutesYield
Serves 4Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 onion, chopped
4 teaspoons Lawry's Seasoned Salt
¼ cup extra-virgin olive oil
12 ounces Swiss chard, stemmed and cut into 1-inch pieces
3 garlic cloves, sliced thin
2 teaspoons lemon juice
8 large eggs
Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 onion, chopped
4 teaspoons Lawry's Seasoned Salt
¼ cup extra-virgin olive oil
12 ounces Swiss chard, stemmed and cut into 1-inch pieces
3 garlic cloves, sliced thin
2 teaspoons lemon juice
8 large eggs
Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch pieces
1 pound sweet potatoes, peeled and cut into ½-inch pieces
1 onion, chopped
4 teaspoons Lawry's Seasoned Salt
¼ cup extra-virgin olive oil
12 ounces Swiss chard, stemmed and cut into 1-inch pieces
3 garlic cloves, sliced thin
2 teaspoons lemon juice
8 large eggs
Why This Recipe Works
To speed things up, we microwave the potato mixture before adding it to the skillet.
Before You Begin
Serve with toasted sourdough bread and Parmesan cheese.
Instructions
- Combine potatoes, sweet potatoes, onion, and 1 tablespoon seasoned salt in large bowl and microwave, covered, until potatoes are almost tender, about 10 minutes, stirring halfway through microwaving.
- Meanwhile, heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add chard, garlic, and 1/2 teaspoon seasoned salt and cook until tender, about 3 minutes. Transfer to bowl; stir in lemon juice.
- Heat 3 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add potato mixture and cook until dark golden brown, about 10 minutes. Divide hash evenly among 4 plates and top with chard mixture.
- Crack eggs into bowl. Heat remaining 2 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Pour eggs into skillet and sprinkle with remaining 1/2 teaspoon seasoned salt. Cook until whites begin to set, about 1 minute. Remove from heat, cover, and let sit until egg whites are cooked through but yolks remain runny, about 2 minutes. Cut eggs into 4 portions and serve with hash.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments