Fingerling Potato-Leek Hash with Swiss Chard and Eggs

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.

I thought this was good, but thought the swiss chard overpowered the dish. It could have been that I didnt have smoked paprika so I used regular and a little chipotle seasoning.

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!

Great, My potatoes cooked fine and I followed the directions exactly except I put the lid on when I started cooking the potatoes.

This came out very well; we liked it better than I thought we would. I added the potatoes to the skillet first and cooked them for ten minutes or so, before adding the leeks and the garlic, because I knew they would take longer than the recipe suggested (and that the leeks would cook up much faster). I also scrambled the eggs because my partner won't eat eggs any other way. We had it for dinner--it would be a lot of work for breakfast but might work for a special brunch.

This recipe is a favorite in our home. My non-vegetarian husband will regularly ask to have it over meat dishes because he likes it so well. We have also served it to guests on several occasions and have always gotten rave reviews.

Delicious, great use of produce, and easy. I found total prep/cook time to be less than estimated (if you handle prep for next step while prior step is cooking), although agree a few extra minutes on potatoes is a good idea.

This is soooo good. Do follow the other reviews and add water and cover while potatoes are cooking. Stir occasionally while potatoes are cooking. It stuck a little bit to my pan, but it was worth it!

Delicious! As mentioned before, potatoes take longer than 15 minutes. Add water and cover for 20-30 minutes instead. Easy one-pan meal.

This had great flavor, but whose idea was it that the potatoes would take only 15 minutes to cook? After 25 minutes I added a little water to the pan and put on the lid to let them steam, and it was still another 10 minutes before they were tender. I used 10 oz. organic frozen chopped spinach as I couldn't find Swiss chard (although knowing that beet greens were almost the same thing would have been helpful), but otherwise made it as directed. Beyond the serving sizes being a bit meager, this was a tasty dish that I would make again, albeit with the above caveat.

I love this recipe especially with farmers market vegetables, and have made it multiple times since the magazine first came out. I follow the recipe to a T, and I have to say that I also had trouble with my potatoes either sticking to the pan, which made me move from a cast iron to a stainless steel, or not cooking by the time it was supposed to, which I resolved by covering the potatoes while they cook. These two steps seem to have helped me. Now it gives me no trouble at all and it is simply delicious every time.

Maybe it was my pan, but the 2 T olive oil was not enough moisture to keep everything from burning. The flavor turned out surprisingly good despite the charring of the veggies, but I would not make this again simply because it's going to take me as long to clean the pan as it did to make the meal!

This was really good. Simple to make and few ingredients. Also very simple flavors. Definitely comfort food and I think next time I'll make it for brunch.

Great dinner or breakfast meal. Added bacon which was really tasty and added a salty flavor.

I used spinach instead of chard because that's what my garden had, and I also probably at least doubled the spinach since, again, that's what my garden had. Really yummy combo of flavors. I wish I had made enough for leftovers as it would make a great breakfast, but I don't have time in the morning to make it.

Since my farmer's market is full of chard and leeks, we tried this last night for dinner. YUM! Great combination of flavors - I made a full hash recipe with only two eggs and two of us ate it up. Only change I made was to use baby swiss instead and it was great.

This recipe packs such a nutritional punch! I had to make one modification by necessity -- I eat mainly organic produce and was unable to find fingerling potatoes, so I went with yukon gold, which worked fine. I found that it was challenging to get a sense for how cooked the eggs were once I sprinkled the cheese over them, so my egg ended up overcooked (user-error, not recipe error!). Next time I would add double the amount of chard. It tooks down to so little that it was more of an accent than a part of the dish. But overall very tasty and savory.

fantastic. made for breakfast. the smoked paparika added a nice kick to the flavors.