Meatless Mondays  |  Posted 06.29.15

Fingerling & Leek Hash with Swiss Chard & Eggs

Fingerling & Leek Hash with Swiss Chard & Eggs

This vegetarian dish is full of flavor and filling for the whole family. An easy work-night dinner or just as suitable for a brunch.

Serves: 4


  • 2 Tbsp Extra-Virgin Olive Oil
  • 2 cups Sliced Leek (about 2 large)
  • 12 ounces (approx. 4 cups) Fingerling Potatoes, cut in half lengthwise
  • 2 Garlic Cloves, minced
  • 1 1/4 tsp Spanish Smoked Paprika, divided
  • 1/2 tsp Coarsely Ground Black Pepper, divided
  • 1/2 tsp Salt, divided
  • 4 cups Thinly Sliced Trimmed Swiss Chard (about 1 bunch)
  • 4 large Eggs
  • 1/4 cup (1 ounce) Shredded Gruyere Cheese or Grated Parmesan Cheese


  1. 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. 
  2. 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.
  3. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

Source: Chef David Turko, Wegmans

Photo Source: MyRecipes