I have been relying on quick, easily alterable meals recently. My style of cooking frequently is recipe-free and based on what I have on hand. Tonight, I found that I had green beans from my CSA delivery still left. I had also picked up some other produce at the farmers market this weekend because they were a great buy! I bought a 3 lb. bag of red potatoes for $2.00 and a gorgeous bunch of swiss chard for $1.00. Looking at these ingredients, I just wanted to throw them in a pan all together.
As a flexitarian who does not cook meat, eggs are a large source of protein for me. I love a runny yolk, especially over some delicious starchiness. I top my polenta with eggs, and I love eggs and potatoes for dinner. One of my favorite dishes is hash. You can throw everything that you have on hand into a pan and cook it up! Top it with eggs, and you have a complete meal.
The recipe below can be used as a base for any hash. Substitute whatever veggies you like for the chard and green beans. You can also try using sweet potatoes come fall. Another trick, if you want a quicker meal, is to grate the potatoes instead of dicing them. Even quicker? Use frozen hash browns!
Potato, Green Bean, and Chard Hash with Eggs
3 tbsp. olive oil
1/2 a yellow onion, diced
3 garlic cloves, minced
4 c. diced potatoes (1/2 inch dice)
2 c. green beans
2 c. swiss chard, de-veined and sliced
Heat a 10 to 12 inch skillet over medium heat, then add the olive oil, heating. Add the diced onions and saute until tender, about 3-5 minutes. Add in the garlic and cook for one more minute. To the onions and garlic, add the potatoes. Cook the potatoes until they are fork-tender, about 10 minutes. Stir the potatoes frequently, and add more oil if they start to stick. Season the potatoes with salt and pepper to your taste. Add the green beans, stirring in. Cover the skillet with a lid and let the veggies steam for about 5 minutes. Check once or twice to make sure they are not burning. Add the swiss chard, stirring in until the chard is tender and wilted.
Make four small indentations in the hash mixture. With the pan still over medium heat, crack four eggs into the hash. Cover again with the lid and let the eggs cook until the whites are hard, about 5 minutes. Adjust seasoning with salt and pepper.
Carefully serve your hash, trying not to break the yolk of the eggs. If you do, that’s OK. The yolk is the best when it gets all mixed up in the hash. Enjoy!