Hello readers! I hope you’re all feeling fabu. (Short for fabulous). Have you eaten anything yummy lately? Something from a restaurant or cafe that inspires you, or something you whipped up at home that really wowed you? Just curious. It seems food is often (or always) on my mind, which is why it’s my joy to bring you more recipes.
I’ve been waffling over whether to do another theme for the month or just be random. I decided do another theme, mainly because I have quite a few recipes stored up featuring this humble ingredient: the egg. Yes, I know it has also been called the incredible, edible egg (and I whole-heartedly agree) but when you really think about it, eggs are pretty humble. They are usually lumped in with the staples on grocery lists. But they can be so versatile, and so delicious, in lunches, dinners, and desserts.
I would like to share with you today a particular recipe that caught my eye in Cooking Light magazine’s April issue. I followed everything exactly, except I changed the name. The original name was (big breath now) Fingerling Potato-Leek Hash with Swiss Chard and Eggs. There. You can probably go make the whole dish just based on that title. In order not to overwhelm you, and to show that it’s just a one skillet meal, I shortened it to something more manageable: One Skillet Egg Hash.
Don’t make the mistake I did the first time around and cook the eggs too long. Otherwise you’ll wind up with hard boiled eggs, which do not pair well with this recipe. The yokes should still be somewhat runny. Even if they look too runny, try removing the pan from heat and covering it. The eggs will continue to cook until you serve the dish.
One Skillet Egg Hash
From Cooking Light April 2011
Serves 2 main dishes or 4 side dishes
2 tablespoons olive oil
2 cups leeks, rinsed and sliced (pale green part only)
Heat oil in large skillet over medium heat. Add leek and cook about 8 minutes, stirring frequently.
12 ounces fingerling potatoes (or new potatoes) scrubbed and cut in half lengthwise
2 garlic cloves, minced
1 teaspoon Spanish smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups Swiss Chard, trimmed* and thinly sliced
Add potatoes and garlic; cook 15 minutes or until potatoes are tender (but not mushy). Stir in spices. Add chard; cook 4 minutes longer, stirring constantly.
4 large eggs (get them from a good source! Buy local!)
1/4 cup (1 ounce) shredded Gruyere cheese
1/4 teaspoon Spanish smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Using a spoon, push hash mixture aside to make four egg-sized holes. Crack an egg into each space. Sprinkle spices over eggs. Cover and cook 3 minutes. Sprinkle cheese over potato mixture. Cover and cook a couple minutes longer or until yokes are lightly set (don’t overdue it!).
*You know, most recipes call for trimming Swiss Chard. While some recipes really do just need the greens, others taste great with the stalks added too. Just add the stalks earlier so they cook a bit longer. If you don’t want to add them to a particular recipe, you can freeze them and add them to soups, compost them, or find someone who owns chickens. Hens go crazy over Swiss Chard stalks.
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