Sweet Potato-Leek Hash with Eggs and Swiss Chard
2 tablespoons extra-virgin olive oil or grapeseed oil
2 cups sliced leek (about 2 large)
2 sweet potatoes, chopped
2 garlic cloves, minced
1 1/4 teaspoons smoked paprika, divided|
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
4 large eggs
1. Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently.
2. Add sweet potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
3. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly.
4. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook about 5 minutes or until egg yolks are lightly set.