Well, this was a most unintentional silence. 🙁 I got busy with work (which is a good thing) and I just haven’t had a minute to write a decent or articulate post.
I haven’t had breakfast yet this morning and while rummaging through the fridge, I spied the Swiss chard from my garden and remembered this lovely Sweet Potato Hash. I thought it would be a great time to share it!
I have an over abundance of Swiss chard in my garden right now. My Swiss Chard never died back this winter, it just kept growing and growing. You’d think this is California with a year round growing season. But no, this is Oregon where it rains 6 months of the year and it’s supposed to dip down below freezing now and again. It rained, but we never got the hard freeze this winter, so my chard just hung out and lingered through the winter. Which is fine with me.
I adore Swiss chard and use it in almost every meal. We use it for breakfast smoothies, sautéed with eggs for breakfast, in quiche, egg muffins, dinner stir fry’s, salads and in this Sweet Potato Hash. I make some sort of hash most weekends and my Swiss chard almost always ends up in the hash. Along with any additional spring greens I’ve got hanging around like spinach, kale, mustard and dandelion greens. Sometimes I even throw in the rest of the Napa cabbage from Taco Tuesday. We waste nothing at the Bennett camp. 😉 And we love our greens!
This delicious Sweet Potato Hash can easily be prepared with roasted potatoes or roasted butternut, acorn or other squash in the winter months. And during the summer months when poblanos are in season, they get tossed in for some spice and a little heat, along with red and green peppers. The icing on the cake? Top it with a fried or poached egg – and a little goat cheese for good measure.
Honestly, I could eat this for dinner with a glass of wine and I’d be ever so happy.
Hope you’re all doing well and loving the spring weather!
Delicious Wishes and Loads of Love,
- 2 large sweet potatoes, peeled and diced into 1 inch cubes
- 2 tablespoons extra virgin olive oil
- Pinch of salt and pepper
- 1 tablespoon of extra virgin olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme leaves, coarsely chopped
- 1 tablespoon chopped Italian parsley
- Pinch of crushed red pepper flakes
- 3 tablespoons extra virgin olive oil
- 4 cups coarsely chopped spring greens (Swiss Chard, Spinach)
- 8 eggs
- Salt and Pepper to taste
Pre-heat the oven to 375F.
Toss the diced sweet potatoes with 2 tablespoons of olive oil and then sprinkle with a pinch of salt and pepper. Transfer to a baking sheet and bake for about 15 - 20 minutes or until the sweet potatoes are almost done.
While the sweet potatoes are baking, add a tablespoon of olive oil to a skillet and heat over medium high heat. Add the onions and sauté until soft and then stir in the garlic, thyme, parsley and pinch of crushed red pepper flakes and sauté a minute longer.
When the sweet potatoes are done, transfer them to the skillet and then add the chopped greens. Sauté just until the greens are nicely wilted and the sweet potatoes are done. Season to taste with salt and pepper.
To serve, transfer the sweet potato hash to a serving plate or platter and top with fried eggs and serve with a side of creme fraiche or sour cream.
Published in Home By Design Magazine April 2015