Fingerling-Leek Hash with Swiss Chard and Eggs

It's no secret that my favorite meal of the week is brunch. Breakfast food is pretty much the best, and brunch is a legitimate excuse to eat it after you've slept in and enjoyed a lazy morning. But sometimes you've got a busy Sunday planned, and there's just no time for a leisurely brunch. Yesterday was one of those days. I was having a productivity day: morning errands (farmers market, Trader Joe's, buying a printer), followed by a thorough apartment-cleaning, laundry, some afternoon friend time, and lots of basketball watching (even though my brackets are totally busted at this point).

So I missed brunch, but there was a consolation prize in sight: this breakfast-inspired dinner. A lovely springtime potato-leek hash with my favorite seasoning (smoked paprika, yay!) and fried eggs. Perfect with toast, and perfectly acceptable to be eaten in your pajamas at 8pm.

Fingerling-Leek Hash with Swiss Chard and Eggs
From Cooking Light
  • 2 tablespoons olive oil
  • 2 cups sliced leeks (about 2 large)
  • 12 ounces fingerling potatoes, 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 black pepper, divided
  • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
  • 4 large eggs
  • 1/4 cup (1 ounce) shredded Gruyere cheese
  • Toast, for serving (optional)
Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and 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. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining paprika, salt, and pepper over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover again and cook 2 more minutes or until egg yolks are lightly set. Serve with toast.