Two in One Day! Food this time

Wow, I just made a recipe from the most recent Cooking Light Magazine and it was yummy! Everyone enjoyed it and we will have this one again. Unfortunately, I did not take any photos, but it looked a lot like the photo on the Cooking Light Website. We had a spirited discussion as to whether I could use it and as long as I give credit to the website and photographer, I am going to use it. So, here it is:

Photo by: John Autry

Fingerling Potato-Leek Hash with Swiss Chard and Eggs

To trim Swiss chard, pull or cut the stems out of the leaves.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups sliced leek (about 2 large)
• 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
• 2 garlic cloves, minced
• 1 1/4 teaspoons Spanish smoked paprika, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon coarsely ground black pepper, divided
• 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
• 4 large eggs
• 1/4 cup (1 ounce) shredded Gruyère cheese

Preparation

1. Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

Here's what I did differently - You know I can never follow a recipe *exactly*. I used russet potatoes, twice as much Swiss chard - be sure to wash this well, and used cheddar cheese instead of Gruyere because that's what I had, although I'll bet Gruyere would be yummy.

Maybe next time I'll remember to take a photo!