Chard and Sweet Potato Hash-brown Breakfast

Chard and Sweet Potato Hash-brown Breakfast

Not usually a “healthy eating” fanatic, but these hashbrowns just happen to be really good for you! Honestly I like them better than normal hashbrowns. Since I discovered them on the Centr app (which I highly recommend), they have become a staple weekend breakfast at my house, especially in spring when chard is in season. If you can’t find any good chard you can sub in beet greens as well. The original is served with green goddess dressing, which really does enhance the dish. But I’m usually too lazy and too eager to eat the hashbrowns to invest in making it – the store bought stuff will work just fine!

INGREDIENTS makes 3 servings

1 bunch chard, stems and leaves finely chopped

2 small sweet potatoes (~ 1/2 lb total), peeled and coarsely grated

3 tsp melted butter

3 Tbs cornstarch

1/4 tsp salt, or to taste

1/4 tsp pepper, or to taste

6 large eggs, divided

Green Goddess Dressing, to serve

 

INSTRUCTIONS

  • 1 bunch chard, stems and leaves finely chopped
  • 2 small sweet potatoes (~ 1/2 lb total), peeled and coarsely grated
  • 3 tsp melted butter
  • 3 Tbs cornstarch
  • 1/4 tsp salt, or to taste
  • 1/4 tsp pepper, or to taste
  • 3 large eggs

1. Prepare the vegetables, and melt the butter. Mix the cornstarch into the melted butter. Combine the potatoes, chard, butter mixture, salt and pepper to taste, and 3 large eggs. 

 

2. Heat a large non-stick frying pan to medium high. Spoon out the hasbrowns into the hot pan and flatten with a spatula. Cook for 2 – 3 min on each side until golden and cooked through. Place the hashbrowns onto plates ready for serving. 

 

  • 3 large eggs
  • Green Goddess Dressing, to serve

3. Once you’re done making the hashbrowns, make sunny side up eggs to be served on top. Heat a large non-stick frying pan to medium-low. Crack the eggs in, salt and pepper to taste, cover and cook until the white on the top is just set. Remove from heat immediate and remove from pan onto the prepared hashbrowns as fast as possible, to prevent over cooking the eggs. Serve immediately with a side of Green Goddess Dressing.