Swiss Chard and Potato Hash with Goat Cheese

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Swiss Chard and Potato Hash with Goat Cheese is an easy 20 minute breakfast, brunch, or dinner recipe. 

Swiss Chard and Potato Hash with Goat Cheese 2 | Bites of Bri

I have to say, I’ve had high hopes of Spring being right around the corner. We’ve had a few days here in the 60’s and 70’s and it has been so nice! I love Winter and I enjoy the snow, but even I have to say, I’m over it.

Mother Nature tempted us with some warmer temperatures earlier this week and then yesterday, just like that, we are back in frigid temperatures with wind chills in the teens. I guess we know who is in charge, huh?

 Last year I had a huge crop of Swiss chard and I cannot wait to plant some again this Spring (assuming Spring ever actually arrives). I had only had Swiss chard a handful of times prior to last year, but now I’m in love. You know who else was in love? The neighborhood deer that’s who. My huge crop of Swiss chard was short lived because when they realized how much they liked it, they kept coming back for more! Don’t worry. This year, I have big plans for deer defense mechanisms. That is, bigger mechanisms than last year. I cannot wait to plant my garden in just a few weeks (!!!). Back to the chard…Have you tried it? Not only is it beautiful and colorful, it is packed with tons of vitamins and nutrients and blends perfectly into many different dishes. If you haven’t tried Swiss chard yet, you must!

This Potato and Swiss Chard Hash with Goat Cheese is the perfect weekend breakfast or brunch. We enjoyed it as a quick and delicious weeknight dinner. Feel free to swap other greens (think: spinach, kale, arugula), different potatoes, add bacon or sausage…whatever! This dish is what you make of it, just make it soon.

Start by trimming the Swiss chard off the stalks. The stalks can be bitter and tough, so you can slice along the stalk to remove the leaves. Once the leaves have been removed from the stalk, rough chop them and wash them (I used my salad spinner).

Swiss Chard and Potato Hash with Goat Cheese 13 | Bites of Bri   Swiss Chard and Potato Hash with Goat Cheese 9 | Bites of Bri

Dice a sweet potato and the yukon gold potatoes into uniform sized pieces. I like a small dice so they cook quickly. It’s up to you. If you had leftover roasted potatoes, you could totally use those instead and skip this step.

Swiss Chard and Potato Hash with Goat Cheese 15 | Bites of Bri

Add 2 tbsp olive oil and 1 tbsp butter to a pan. Add the cubed uncooked potatoes and 1/2 tsp salt and cook covered for 10 minutes stirring once or twice during that time.

Swiss Chard and Potato Hash with Goat Cheese 14 | Bites of Bri   Swiss Chard and Potato Hash with Goat Cheese 12 | Bites of Bri

Move the potatoes to a bowl and set aside.

Swiss Chard and Potato Hash with Goat Cheese 11 | Bites of Bri

Add the mushrooms to the pan with 1/2 tsp salt and saute for 5 minutes until they’re soft.

Swiss Chard and Potato Hash with Goat Cheese 10 | Bites of Bri   Swiss Chard and Potato Hash with Goat Cheese 8 | Bites of Bri

Add the washed Swiss chard. Cook for 3 minutes.

Swiss Chard and Potato Hash with Goat Cheese 7 | Bites of Bri

Once the mushrooms and Swiss chard are finished cooking, add the potatoes back to the pan and add 1/2 tsp garlic powder, 1/4 tsp coriander, 1/4 tsp red pepper flakes. Stir to combine. Allow the mixture to cook on low to stay warm while you poach the eggs.

Swiss Chard and Potato Hash with Goat Cheese 6 | Bites of Bri

In a separate pan, bring water to a simmer. Add the eggs, one at a time, to poach them. I cook my eggs for 2 minutes for a runny egg. If you like a less runny egg, cook for an additional 30 seconds to one minute. Then, use a slotted spoon to remove. Season with salt and pepper.

Swiss Chard and Potato Hash with Goat Cheese 5 | Bites of Bri

Serve the hash by plating the potato mixture. Top with a poached egg and crumbled goat cheese.

Swiss Chard and Potato Hash with Goat Cheese 4 | Bites of Bri

Swiss Chard and Potato Hash with Goat Cheese | Bites of Bri

Swiss Chard and Potato Hash with Goat Cheese

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 portions

Ingredients

  • 1 large bunch Swiss chard (washed with stems removed)
  • 1 large sweet potato (peeled)
  • 2 small yukon gold potatoes, cubed (skin on)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp salt
  • 1 8 oz package baby bella mushrooms
  • 4 eggs, poached
  • 1/2 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/4 tsp crushed red pepper flakes
  • 4 oz plain goat cheese crumbled

Instructions

  1. Start by trimming the Swiss chard off the stalks. The stalks can be bitter and tough, so you can slice along the stalk to remove the leaves. Once the leaves have been removed from the stalk, rough chop them and wash them (I used my salad spinner).
  2. Dice a sweet potato and the yukon gold potatoes into uniform sized pieces. I like a small dice so they cook quickly. It's up to you. If you had leftover roasted potatoes, you could totally use those instead. This recipe is flexible.
  3. Add 2 tbsp olive oil and 1 tbsp butter to a pan. Add the cubed uncooked potatoes and 1/2 tsp salt and cook covered for 10 minutes stirring once or twice during that time.
  4. Remove the potatoes to a bowl and set aside.
  5. Add the mushrooms to the pan with 1/2 tsp salt and saute for 5 minutes until they're soft. Add the washed Swiss chard. Cook for 3 minutes.
  6. Once the mushrooms and Swiss chard are finished cooking, add the potatoes back to the pan and add 1/2 tsp garlic powder, 1/4 tsp coriander, 1/4 tsp red pepper flakes. Stir to combine. Allow the mixture to cook on low to stay warm while you poach the eggs.
  7. In a separate pan, bring water to a simmer. Add the eggs, one at a time, to poach them. I cook my eggs for 2 minutes for a runny egg. If you like a less runny egg, cook for an additional 30 seconds to one minute. Then, use a slotted spoon to remove. Season with salt and pepper.
  8. Serve the hash by plating the potato mixture. Top with a poached egg and crumbled goat cheese.

Notes

Feel free to swap the greens, potatoes, and add bacon or sausage. This dish is super flexible.

http://bitesofbri.com/2014/03/swiss-chard-potato-hash-goat-cheese/

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