I have always had a special place in my heart for hash, but let's be honest: it is far from healthy! Since I always try to eat healthy most of the time, I was excited to see a hash packed full of veggies. A combination of leeks, chard, and fingerling potatoes with fried eggs not only would make a great weekend breakfast but also a great weeknight dinner since it is fast and easy. The next time I make this I will use two bunches of chard since it cooks down so much, I felt there was not quite enough chard for four servings. Also, I would cook the eggs just a little less since I found both of them to be a touch overcooked and not as runny as I would have liked!
Keep reading to learn how to make this delicious hash!
The recipe is pretty simple, over medium heat cook down the leeks.
Next add the potatoes and cook. You might want to cut the potatoes even smaller, I did quarters but even smaller would decrease the cook time. Add the chard once the potatoes are nearly done.
Make room for the eggs directly in the same pan and crack them gently. Season with salt, pepper, paprika, and a quick sprinkle of Gruyere cheese.
For the full recipe check out Cooking Light! The best part: each serving is about 260 calories and only 13 grams of fat compared to a traditional hash with over 750 calories and a whopping 48 grams of fat for the same serving size.
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