Potato Leek Hash with Swiss Chard and Eggs

potato leek hash ck l
Photo from My Recipes
Have you ever gone to the farmers market and couldn’t stop yourself from gathering up an excessive amount of fresh vegetables only to realize when you got home that you had more than you could eat in a week?

My end of the week inventory consisted of 3 med. sized leeks, a bunch of Swiss chard, 4 med. red skin potatoes and a large chicken breast.  So the question was, What was I going to do with this assortment?, and I wasn’t feeling like soup.

The internet is an amazing tool!  I simply put in my random ingredients and did a search, then BAM!, recipe idea.

I found my dinner solution at MyRecipes.  When I looked at their photo I thought that it looked like a mess.  But as I read through the recipe I realized that the ingredients were exactly what I was looking for.  So I went for it, and after making it, I realize that my photo looked much more like a mess than theirs ever could.  I clearly need to work on my food photos…  The end result tasted delicious with just enough kick from the smokey paprika and black pepper.
My sad, but incredibly tasty photo.
I added the chicken breast to this recipe because I had it, but it was completely unnecessary and truthfully distracting, so I left it out of the recipe below.  This dish is FANTASTIC!  I will make it again and again.

You could choose to add scrambled eggs instead of whole eggs to this dish.  For my family it would be a good idea to make 2 whole eggs (yolk lovers) and 2 scrambled, to keep everyone happy.

Potato Leek Hash with Swiss Chard and Eggs (adapted from MyRecipes)

2          Tbsp.             olive oil
2          cups               sliced leeks (about 2 large)
1          pound            red skin potatoes (about 3 med), cut into wedges or cubes
3          cloves             garlic, minced
1 ¼      tsp.                smoked paprika, divided
¾         tsp.                kosher salt, divided
½         tsp.                black pepper
4          cups               thinly sliced Swiss chard (about 1 bunch)
4          large              eggs
¼         cup                Swiss cheese, grated

Divide paprika, salt and pepper into two (different) small bowls, so you won’t get confused.  
Bowl #1 = 1-tsp. smoked paprika, 1/2 tsp. kosher salt, 1/4 tsp. black pepper
Bowl #2 = 1/4 tsp. each, paprika, salt and pepper.

Heat a large skillet over med. heat and add about 2 Tbsp.oil.  Add leeks and cook for about a minute and let wilt and cook down a bit.

Add potatoes, garlic and 1/4 c. water and place lid on and let cook for 10 minutes.


Uncover and add seasoning Bowl #1 of paprika, kosher salt and black peeper.


Add chard; stirring constantly and cook for about 2 -3 minutes or until wilted.


Using a spoon or spatula, push potato mixture aside to make 4 egg size spaces.  Drizzle a 1/4 tsp. of oil in each space and crack egg into each space.  Sprinkle remaining seasoning in Bowl #2 over eggs and potato mixture in pan.  


Cover and cook for 3 minutes; uncover, sprinkle cheese over potato and eggs.  Cover and cook 2 minutes more or until cheese has melted and eggs are lightly set.


Leave a Reply

Your email address will not be published. Required fields are marked *