I like a hearty breakfast. Something hot and savory, with an egg or two and an endless cup of coffee. It’s a good way to start a day. As a good southerner, I grew up on bacon, ham and sausage, and I am still a big fan. However, increasingly I steer away from meat at breakfast. Too often, a big savory breakfast means meat, but a vegetarian breakfast can be just a satisfying and certainly more healthy and earth-friendly.
This hash is the perfect example of that. It’s warm, savory with just a tiny kick from black pepper. It has that sweet and savory thing going on that is always so satisfying – especially at breakfast. It’s amazing with a fried egg and it looks nice too. I’m not sure I would classify this as “kid-friendly”, but my sweet Squishy loves it and can’t get enough of the peppery sweet potatoes.
Until this past summer I did not like chard. I have never been a huge fan of greens. I could not get over the soft leaves and crunchy stalks. Then when I was in Italy last spring I discovered that they don’t use the stalks and leaves together, they use the stalks in one recipe and then throw the leaves into other dishes. This was a revelation to me. I could use the leaves in dishes that played down their bitterness and use the stalks in other dishes that highlighted their fantastic texture. Here I only use the stalks from one large bunch of chard. For this recipe, save the greens for Cooking Light’s Garbanzo Beans and Greens – or use it in a pan of Cornbread with Greens and Cheddar.
While this is easy enough to make and eat the same morning the flavors actually taste better the next day. So, make it up in the afternoon and have it ready for a lazy Sunday brunch. Enjoy!
- 2 tablespoons olive oil
- 1 medium onion, sliced very thin
- 1 pound sweet potatoes (about 2 medium), peeled and cut into 1/2" pieces
- 1 large bunch chard, stalks only - leaves removed, cut into 1/2" pieces (any type of chard)
- 1 1/2 teaspoons salt
- 3/4 teaspoon fresh ground black pepper
- 1 teaspoon paprika
- Heat the olive oil in a large skillet set over medium-high heat. When the oil starts to shimmer, add the onion, sweet potato and chard stalks. Use a spatula to turn the veggies so they brown evenly. Cook until the vegetables start to brown, about 10 minutes. Reduce the heat to medium-low and add the salt, pepper and paprika. Continue to cook until the sweet potatoes are soft and the vegetables are brown, but not burnt, about another 15 minutes stirring occasionally to brown the hash evenly.