I popped out of bed at 5 a.m., an ungodly hour for a Sunday. Knowing we wouldn’t have a hankering for breakfast for at least 3 hours, I put some black beans on for a speed soak with a mind to make this Southwestern Hash for breakfast. I’d actually thought ahead for once and boiled the potatoes the day before. So while the beans were doing their thing, I went and did my yoga and came back, only to discover I didn’t have any bell peppers in the house – not red, not green, not anything. It was a snowy/icy/slushy/no-driving-if-you-can-avoid-it week in Seattle, so the cupboard was a little more bare than usual. Time for Plan B.
With the addition of chard, I opted to keep the seasoning simple, with just cumin, salt and pepper. It remains a vegetarian dish and is delicious with an over-medium egg served over the top. We like our eggs different ways around my house, so I don’t add them to the pan. While this was breakfast for us, it could easily be a Meatless Monday supper.
Rainbow Chard & Red Potato HashPrint Recipe
- 2 T. olive oil
- 4-5 small-to-medium red potatoes, cut into 1 1/2 in. dice, and boiled until tender
- 1/2 a large yellow onion, diced
- 1 bunch of rainbow chard, rinsed, trimmed, and cut into 1 in. ribbons
- 1/4 t. ground cumin
- salt & pepper
Heat a large skillet or cast iron pan over medium heat. Add olive oil. Add the onions and cook until lightly browned. Add potatoes and turn heat up to medium-high. Brown them well and take care not to turn too frequently (you can see I'm sometimes not that patient), but don't let them burn. Sprinkle in cumin and season with salt and pepper. Once the potatoes are browned on all sides, add the chard and cook until it wilts. Season with additional salt and pepper to taste.
Serve with your favorite eggs and a shake or two of hot sauce.