Recipes >
Breakfast Hash with Bell Pepper and Swiss Chard
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, thinly sliced
- 1/2 red bell pepper, seeded and sliced
- 3/4 lb. bulk breakfast sausage (optional)
- 1 pound red or Yukon Gold potatoes, 1 to 2 inches in diameter, parboiled and halved
- 1 bunch Swiss chard, stems removed, leaves cut crosswise into 1-inch strips (about 3 cups packed)
- 4 to 6 fried eggs
- 8 to 12 fried bacon slices
Hash isn’t just for breakfast—it makes a satisfying one-pot meal for dinner, too. Our version includes lots of vegetables along with sausage, if you wish.
Recipe courtesy of Williams-Sonoma
Preparation
- In a large sauté pan over medium heat, warm 1 tablespoon olive oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is caramelized, about 15 minutes. Transfer to a bowl.
- Increase the heat to medium-high, add the sausage to the pan and cook, crumbling the meat with a wooden spoon, until well browned, 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate to drain, then add to the bowl with the onion mixture.
- In the same pan over medium-high heat, warm the remaining 1 tablespoon olive oil. Add the potatoes and cook, tossing occasionally, until lightly browned, 4 to 6 minutes. Return the onion mixture to the pan and toss to combine. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes.
- Serve immediately with fried eggs and bacon.