10 July 2010

Fresh Veggie Hash for Two

So simple and delicious. Thanks to our backyard chickens, I have all the ingredients on hand whenever I want this, but you can get everything any time of year at your grocery store or Farmer’s Market.




4 large russet potatoes (or red, or sweet…)
Olive oil
1 pound dark, leafy greens (spinach, dandelion greens, swiss chard, chicory…whatever you like, in any combination), washed and roughly chopped
1 yellow onion, diced
2 cloves garlic, smashed and minced
2 eggs
Salt and pepper to taste



Clean and chop potatoes into bite-size pieces. Toss with olive oil and salt and roast in oven (see full directions for roasting here).



In a large skillet, heat 1 tablespoon olive oil over medium heat. Sautee onion until fragrant and soft, about 5 minutes. Add greens and salt (about 1 teaspoon to start, then taste and adjust from there) and stir into onions. Cover and lower to medium-low heat; allow greens to wilt, about 5 minutes. Add garlic, stir occasionally, and cook for another 2 minutes.



At this point you can either remove the greens mixture to a plate and keep covered, or just shove the whole mess to one side of the pan (that’s what I do). Fry eggs however you like them. This step happens quickly, so be sure your potatoes are crisp and ready to eat before you start.



To assemble, cover two plates with a layer of the roasted potatoes, then layer on greens and finally, one fried egg for each plate. Season with salt and pepper to taste.