Photos by Zachary Cross
Now that the weather is consistently warm, chard is in abundance at market. It’s so versatile and so pretty. Use the leaves in this recipe that’s appropriate for breakfast or supper
One night I needed a quick and easy meal (as I often do!) and opted for what I consider an all-in-one: Potato-Kale Hash Browns. It has eggs, potatoes, and chard - that covers all the food groups, right? I still think in food groups, no pyramid, steps, or plate for me. I did serve other foods that night, various leftovers that rounded out the meal.
Although recipes often call for specific greens, as long as you understand the differences among the various greens, they can be used interchangeably in recipes, sometimes with little tweaks. I find most kale recipes do not call for cooking the kale enough and lend themselves well to chard or spinach instead. This is one such recipe. Though they have very different tastes, both chard and spinach cook in a similar time frame. In this recipe the greens are sliced into ribbons and then combined with eggs, onions, and cheese, then quickly cooked. Substitute the greens you prefer or have on hand.
The first time I made this dish I used frozen hash browns to follow the recipe. Shredding fresh potatoes in the food processor is just as quick, especially considering the time it takes to let the frozen ones thaw a bit. Just be sure to squeeze them out in a towel. Or use leftover baked potatoes (note that I have not tried this but plan to in the future). Next, chop an onion (shallots are even better); slice some of the chard into ribbons; and mix with all the other ingredients except the oil. Cook in a skillet or griddle in a little of your choice of fat. I thought these were good cooked with a mix of palm oil and butter.
For supper these would be good with a soup, especially a pretty sweet potato or carrot one, such as last week’s recipe or this one.
Adapted from Potato Kale Hash Browns
20-24 oz potatoes (enough for 16 oz shredded and squeezed dry)
1-2 cups chard (or spinach) leaves cut in thin strips
4-5 eggs (depending on size)
¼ cup or more finely chopped onion (shallots, leeks, etc.)
¼ cup Parmesan cheese
Salt to taste (taste it!)
Freshly ground black pepper
Fat for cooking (olive or palm oil, butter, whatever you like)
1. Combine all ingredients except oil(s) in a bowl. (The original author says you can cover and refrigerate up to 12 hours before cooking, perhaps for breakfast)
2. Heat a little oil in your skillet or griddle - I used medium heat, enough to cook quickly and brown well, but not too quickly. Stir whenever the mixture separates. Scoop about 1/4 cup and mound onto your pan, then flatten to make a cake. Cook until brown on one side, flip and cook until brown on the other (to your taste). Repeat with the remaining potato/kale mix.
This served five people with a few sides, there would probably have been leftovers had I provided more sides.
Printable recipe here
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