Swiss chard hash and fried eggs
This easy dish, created for California Bountiful by Chef Russell Michel, is delicious served for breakfast, lunch or a light dinner.
Executive Chef Russell MichelMorgan's Restaurant
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2 cups Yukon gold potatoes (1/2-inch diced)
8 slices applewood bacon, cut into 1-inch pieces
1/2 medium yellow onion, diced
4 cloves garlic, sliced
2 bunches green Swiss chard, washed, ribs removed, cut into 2-inch pieces
1 cup chicken stock
1 tbsp. butter, room temperature
Salt and black pepper, to taste
Blanch potatoes to al dente by plunging briefly into a pot of boiling water (2 minutes), then into ice-cold water to stop the cooking process. Set aside.
Cook bacon in a skillet over medium-high heat until half the fat is rendered. Add onion. Sauté for 2 minutes or until onions become translucent. Add garlic and cook for 1 minute. Add blanched potatoes and Swiss chard and sauté an additional 3 minutes. Add chicken stock and cook until stock is fully absorbed. Stir in butter and season with salt and pepper. Set aside.
Prepare eggs sunny-side up or as desired. To serve, place the hash on a plate and the eggs on top. Garnish as desired. (Chef Michel uses heirloom cherry tomatoes and snow pea sprouts.)