We are always looking for ways to sneak more vegetables into our meals. Everyone around here likes veggies, but we just get tired of same old same old. At the same time, new vegetables can look very intimidating as they stare accusingly from the fridge. Yes, we are talking about you, Mr. Swiss Chard. We’ve had and enjoyed Swiss chard at my mother-in-law’s table, but try getting a recipe out of her sometime. Sample answer: “Easy, you just cook it in a pan!”
Easy for her to say.
As we were coming down the home stretch with the second book collector mystery, we were spending a lot of time together and eating more lunches at MJ’s house. This lunch or brunch was fun to make and actually much quicker than the directions might lead you to think. We liked it enough to add it to our favorites.
Swiss Chard and Potato Hash with Eggs
1 ½ pounds baby potatoes or new potatoes, quartered
2 tsp. olive oil
1 small onion, thinly sliced
1 tbsp butter
1 pepper, sliced and seeded
1-2 cloves garlic, minced (use more or less depending on how much you like garlic)
3 cups Swiss chard, coarsely chopped (give or take)
1 cup shredded cheddar cheese or your favorite cheese
Salt & pepper to taste
Pinch of paprika
4 – 8 eggs
Cook potatoes in boiling, salted water until tender (15 minutes)
Heat oil in a frying pan and cook onion over medium-low heat, until carmelized – at least 10 minutes.
Remove from pan and set aside.
Add potatoes to the same pan and cook until lightly browned. Season with salt and pepper.
Add the red pepper and garlic and cook for a few minutes.
Toss in the chard and the onion and cook until wilted. This doesn’t take long!
Stir in the cheese and cook until it melts.
Remove to a heated plate and keep warm.
Wipe the pan clean. Add the remaining oil and cook eggs over medium heat. Cover until the whites are set and the yolks are still runny. Of course, you could also poach the eggs or cook them over easy. Whatever suits.
Serve the potato mixture topped with the eggs. 1 or 2 per person to suit your brunch companions. Season to taste and dust with a little sweet paprika. Enjoy!
Season to taste and dust with a little sweet paprika.
If you have a favorite way with Swiss chard, please let us know. We're hooked now.
Victoria Abbott is a collaboration between Victoria Maffini and her mother, Mary Jane Maffini. The Christie Curse, their first book collector mystery, launched in March 2013 and The Sayers Swindle, the second in the serie,s will be out in December. They've just seen the cover. Please let them know how you like it!
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