A Cook's Country recipe card, the original version uses swiss chard and cooks the potatoes, greens, and eggs separately before combining them on the plate. I'm not a fan of the intense bitterness of chard, so this verson uses the much milder baby chard along with other greens. The cooking process is also simplified, although it might be possible to simplify it further by cooking the garlic with the potatoes and then adding the greens once the potatoes are browned.

Eggs with Sweet Potato and Greens Hash

Cook's Country

Ingredients

• 450g Yukon Gold potatoes, unpeeled and cut into 1cm cubes
• 450g sweet potatoes, unpeeled and cut into 1cm cubes
• 1 large yellow onion, chopped
• 10mL Lawry's seasoned salt
• 60mL olive oil
• 350g baby chard, kale, spinach, or other assorted greens
• 6 garlic cloves, sliced thin
• 10mL lemon juice
• 4-8 large eggs (depending on preferred egg:hash ratio)

Directions

1. Combine potatoes, sweet potatoes, onion, and half the salt in a large bowl and microwave, covered, until potatoes are almost tender, stirring halfway through, ~10 minutes.
2. Meanwhile, heat 15mL oil in a large skillet over medium heat, add garlic, and cook until fragrant, ~30 seconds.
3. Add greens and remaining salt, and cook until just starting to wilt, 1-2 minutes. Remove from heat.
4. Buffer greens in a bowl and mix in lemon juice.
5. Heat remaining oil in the same skillet over medium high heat and add potato-onion mix. Cook, stirring occasionally, until browned, 10-15 minutes.
6. Mix in greens.
7. Make wells in the hash for the eggs. Crack the eggs into them, cover, and cook until eggs reach desired done-ness.
8. Serve.