Breakfast Hash With Sweet Pepper & Swiss Chard

2 tablespoons olive oil

½ yellow onion, thinly sliced

½ bell pepper, seeded and sliced

¾ pound bulk breakfast sausage (optional)

1 pound red potatoes, 1 to 2 inches in diameter, parboiled and halved

1 bunch Swiss chard, stems removed, leaves cut crosswise into 1-inch strips (about 3 cups packed)

4 to 6 fried eggs

8 to 12 fried bacon slices

In a large sauté pan over medium heat, warm 1 tablespoon. of the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is caramelized, about 15 minutes. Transfer to a bowl.  Increase the heat to medium-high, add the sausage to the pan and cook, crumbling the meat with a wooden spoon, until well browned, 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate to drain, then add to the bowl with the onion mixture.  In the same pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the potatoes and cook, tossing occasionally, until lightly browned, 4 to 6 minutes. Return the onion mixture to the pan and toss to combine. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Serve immediately with fried eggs and bacon.

Serves 4 to 6


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