Fingerling Potato-Leek Hash with Swiss Chard and Eggs

Fingerling Potato-Leek Hash with Swiss Chard and EggsRecipe
Photo: John Autry; Styling: Cindy Barr, Leigh Ann Ross
To trim Swiss chard for this main dish, pull or cut the stems out of the leaves.


4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)
Total time: 1 Hour, 3 Minutes

Recipe from

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Recipe Time

Total: 1 Hour, 3 Minutes

Nutritional Information

Calories 261
Fat 13.5 g
Satfat 3.5 g
Monofat 7.6 g
Polyfat 1.8 g
Protein 11.6 g
Carbohydrate 23.6 g
Fiber 3.2 g
Cholesterol 188 mg
Iron 3.4 mg
Sodium 480 mg
Calcium 156 mg


2 tablespoons extra-virgin olive oil
2 cups sliced leek (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 coarsely ground black pepper, divided
4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
4 large eggs
1/4 cup (1 ounce) shredded Gruyère 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. 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. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.


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