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Fingerling Potato Hash with Swiss Chard and Eggs

Fingerling Potato Hash with Swiss Chard and Eggs

Image credit to: Boston Organics


  • 2 tbl extra-virgin olive oil
  • 2 cups sliced leek or onion
  • 12 oz fingerling potatoes, cut in half lengthwise (about 4 cups)
  • 2 garlic cloves, minced
  • 1 1/4 tsp smoked paprika, divided
  • 1/2 tsp salt, divided
  • 1/2 tsp coarsely ground black pepper, divided
  • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
  • 4 large eggs
  • 1/4 cup (1 oz) shredded Gruy√®re cheese


1. Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently.

2. 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.

3. 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.

Adapted from Cooking Light

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