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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My husband loved this dish, but I did need to make some substitutions. I halved it for the two of us, but did use 4 eggs. I used one white potato, kale and habanero cheddar cheese. It still was very good, we will make it again!
I followed suggestions from other reviewers and cooked my baby potatoes for maybe 10 minutes before adding the leeks. The leeks do not take long to cook down and you don't want to burn them so I would definitely start with the potatoes first. I also fried my eggs on the side until they were half way done. Then I put them on top of the potato/leek/chard and threw a lid on it so until the eggs finished cooking. I used a gruyere-cheddar combo cheese from trader joes. My guests who tried this raved about it, and personally I thought it was one of the best breakfast dishes I've ever had. I will definitely make it again!
I managed to make this as a lunch for myself while distracted by a phonecall and a crying toddler. It was quick and came out great. I basically halved the recipe which made a nice-sized meal for one. Dice your potatoes small and they'll cook in less than the 15 minutes suggested.
This was amazing. I used fewer potatoes to serve two of us for dinner. My husband had 2 eggs, I had one. I moved the hash around and actually cooked the eggs on the pan not totally on top of the hash. I did cook the leeks a shorter time before adding potatoes and I covered the pan after adding the potatoes so they cooked in time. Fingerlings are probably critical because of there relative thinness. I put the cheese on the hash part, not on the eggs (someone said they couldn't tell the eggs were done because of the cheese).
I don't usually write negative recipe reviews, but something went wrong with this one. Every step was timed and all ingredients were measured exactly. The leeks became black within 8 minutes. The potatoes took considerably longer to be tender but at least were tastier than the rest of the dish. I used baby potatoes and cut them into quarters. I had to add a TBS butter and 1/4 cup chicken broth to make sure nothing burned. The eggs were overcooked. I find it hard to believe that this recipe is worthy of a special occasion.
I used baby potatoes instead of fingerlings and cut them into quarters so that they would cook faster. I should have read all the comments and pre-started the potatoes. I don't know how you got your potatoes to become tender in 15 minutes without pre-cooking them. I wasted a lot of time waiting for them, trying not to burn the leeks. I tried covering them, and added more oil. Eventually I put the pan in the oven, and now I'm waiting again while I try to soften them up.
This is scrumptious! I followed the lead of other reviewers and started cooking the potatoes first (10 mins), then added the leeks and garlic (10 more minutes). I added some sliced fresh mushrooms during the last 5 mins. I only used one leek, sliced thinly. I actually did my eggs in a separate skillet and served on top. The smoked paprika MAKES it! I also used a smoked gruyere which added to that smoked flavor. It tasted like it had bacon in it! I also used spinach instead of chard. The low amount of oil caused an almost caramelized taste to the potatoes and leeks. So good!