Serves: 4 (1 1/2 cups hash w/1 egg each)
-2 T. extra virgin olive oil
-2 cups sliced leeks, white and light green parts (about 2 large)
-1 lb. fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 t. Spanish smoked paprika, divided
-1/2 t. salt, divided
-1/2 t. coarsely ground black pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs-1/4 cup (1 oz.) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leeks; 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.
Adapted from Jeanne Kelley, Cooking Light, April 2011