After the KCC farmers market, Roomie #1 and I are always starving. We go with every intention of getting breakfast at the market but usually end up leaving as quickly as we can to avoid the crowds. Today’s big farmers market finds were beautiful Big Island tomatoes for $3 a pound (those suckers are at least $7 at the grocery stores here!) and some little sweet potatoes. I expected them to be the red skinned, white fleshed version but they turned out to be an absolutely gorgeous deep purple inside.
To celebrate these awesome veggies and use up some of the huge amount of swiss chard growing in the garden, I decided to throw together a quick, simple breakfast hash. To make it a complete meal, I quickly poached some eggs and grabbed the salsa from the fridge. Vola! A fancy looking breakfast in less than 30 minutes.
This method of cooking the sweet potatoes can also be used to make easy home fries without parboiling. Just chop up your potatoes, toss them in a large skillet over medium heat with a little olive oil (or bacon fat if you are having bacon with your breakfast!), and cover them up. Cook your potatoes, stirring occasionally, until they are cooked through. Then remove the lid and season them to your liking. If you season beforehand, the spices get burned and bitter so wait until the end of the cooking process.
Happy Breakfasting and cheers to the weekend! ~ Molly
Sweet Potato & Swiss Chard Hash
- 4 cups sweet potato, diced
- 1 small onion, diced
- 1 cup chopped bell pepper
- 1 jalapeno, seeded and diced
- 3 cloves garlic, minced
- 2 large scallions, chopped
- 6 cups swiss chard, sliced into ribbons
- 1 cup shitake mushrooms, sliced
- 2 tbsp olive oil
- Spices & seasonings, to taste
- For serving – poached eggs, salsa, diced tomatoes
- Heat 1 tbsp olive oil in a large nonstick skillet; add sweet potato and cover; cook over medium heat, stirring occasionally, until sweet potato is tender, approximately 10 minutes
- Uncover pan, add mushrooms and onions; stir and cook until onions are translucent, approximately 2 minutes
- Season with salt, pepper and any additional spices you prefer (suggestions – chili powder, cumin)
- Add bell pepper, jalapeno, and garlic, stir and cook until peppers are tender-crisp, approximately 2 minutes
- Add swiss chard, half the scallions, and remaining olive oil; stir and cook until the chard is wilted
- Serve topped with salsa, poached eggs, and remaining scallions