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
From: http://www.williams-sonoma.com/recipe/breakfast-hash-bell-pepper-chard.html
