Foodbuzz 24X24 - Swiss Chard and Potato Leek Hash

And finally, we come to our main courses... I return to my roots with a grilled sirloin Tri-tip, but first, the surprise hit of the day was this vegetarian main course.  EVERYONE loved this, filled with complex flavors, and interesting techniques.

Part 7/recipe 7 of our "Day at the Farmer's market".  A full day's worth of fun, from early morning shopping to a full morning's worth of slicing, dicing, sauteing, braising, marinating, grilling and prepping for a meal.

We started the day with snacks.  The Tomato Poppers were a simple yet tasty way to start the day.  The chips took just a bit more work, as they got fried and combined with just an incredible Sheep's Cheese dip.  The Peach Compote took just a little longer to make, as the peaches are blanched to make peeling easy, then the fruit is gently simmered as the compote needs to break the fruit down before it can be pureed.

And so, we started cooking the "real" meal... with side dishes.  The Pasta Salad (nearly a meal in itself), .  Certainly all you would need for lunch, and a beautiful side dish.  Another meal in itself, assigned to duty as a side dish were the grilled pizza peppers.  Our only true side dish were the "faux" Caprice Salads on a toothpick"

But as much fun as all those dishes were, it is finally time to move on to a main course...

This dish came from the CHEF FRESCO 2.0 blog.  I absolutely LOVE their blog (happily married twosome).  Their site is among my favorites, not only for food inspiration, but they take amazing photos of their dishes.  I satyed pretty true to the recipe as printed, but my photo is nothing compared to theirs.  Please take a minute and take a look at their original post of this dish (click HERE) and you will see what I mean.

Now, as to the recipe, I just love eggs popping up in interesting places.  These eggs are cooked in the same dish as everything else in the hash, making this a one dish meal (and after all the cooking of the snacks and side dishes, we were starting to run low on dishes).  I did cook the potatoes seperate, as I had a use for the potato water.  In Chef fresco's original recipe, the potatoes were cooked along with everything else.

I chose to add some purple fingerling potatoes just for the extra look.  See how much fun to shop at a Farmer's Market)

And finally, I switched the Gruyere cheese with Swiss cheese.  Only reason, I found swiss (almost the same), but could not find any Gruyere.

Here's what we did...

2 tablespoons extra-virgin olive oil
2 cups sliced leek (about 2 large)
12 ounces fingerling potatoes Mixed colors, cut in half lengthwise (about 4 cups)
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 thinly sliced trimmed Swiss chard (about 1 bunch)
5 large eggs
5 slices Swiss Cheese

First, I boiled the potatoes for about 15 minutes until they were soft.  I Then cut into quarters, lengthwise

Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently.
Add garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Add chard; cook 4 minutes, stirring constantly.

Add the potatoes
Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes; lay the cheese slices over the eggs
Cover and cook 2 minutes or until egg yolks are lightly set.

One more addition was cracked pepper at the end

Like I said... the HIT of the day.  



And you will find all these recipes on eRecipecards.com!