Vegetable Hash and Eggs
2 Tbsp Olive Oil
1 Med Onion Thin Sliced
1 Tbsp Chopped Fresh Thyme
4 Lg Garlic Cloves Minced
2 ½ Cups Peeled Sweet Potatoes Cubed
2 ½ Cups Fingerling Potatoes Cut in Half
¼ Cup Water
2 Cups Swiss Chard Chopped and packed
3 Cups Spinach packed
½ Tsp Kosher Salt
½ Tsp Ground Black Pepper
1 Tbsp White Vinegar
4 Lg Eggs
3 Tbsp Butter (if poaching or frying eggs)
2 Tsp Hot Sauce (optional)
Heat Large Non Stick skillet over medium heat. Add olive oil and swirl to coat. Add onion, cook until browned. Add thyme, garlic stirring continually; cook 1 minute. Add potatoes and ¼ cup of water. Cover and cook for 15 minutes until potatoes are tender. Stir every 5 minutes. Stir in Greens, salt and pepper. Continue cooking covered until greens wilt. Lower heat to keep warm.
Eggs may be served over easy or poached. To poach… put the vinegar in a large skillet filled 2/3 full with water and bring to a boil. Reduce to simmer. Place each egg in a buttered ramekin place ramekins in the boiling water, cover and poach for about 3 minutes. Remove ramekins from water let set for a few seconds. Gently remove from ramekins with a slotted spoon. Serve about 1 ¼ cups of hash on each plate and place egg on top. Drizzle each egg with ½ tsp of hot sauce, if desired.
Variation: you may place the butter in a large non-stick skillet and fry each egg turning once. Place one egg on top of vegetable hash as noted above.