INGREDIENTS

INSTRUCTIONS

Back in the good old days when the morning chores were completed and there
was a break in the duties of the day, a hearty breakfast would be served to
keep the day moving and refresh the laborer until lunch-time. Today's
recipe from The Cook & Kitchen Staff does not have to be served for
breakfast. It makes a fantastic stand alone lunch or hearty side-serving
for a big brunch.
This recipe contains 365 calories per serving with 11 grams of fat, so it
barely makes it into our On the Lighter Side of Cooking theme. If you're on
a carbo-rich diet, it's a great little recipe with 52 grams of
carbohydrates per serving.
Prepare potatoes in a large pot of boiling, lightly salted water until
half-cooked, approximately 10-minutes. Remove potatoes from pot with a
slotted spoon and set aside. Keep water boiling for the greens.
Meanwhile, wash and clean the greens and remove any tough stems. Stack
leaves of greens on a cutting board and coarsely chop. Quantity will be
approximately 16 cups of chopped greens, loosely packed. Add greens to
boiling water and cook until nearly tender. Recommended time to cook is
3-minutes for chard and 10-minutes for kale or tougher greens with thicker
stems. Drain partially cooked greens in a colander.
Heat oil in a large non-stick skillet over medium heat. Add garlic and red
pepper, cook, stirring occasionally for about 1-minute. Add reserved
potatoes and cook, stirring occasionally until they start to brown,
approximately 5-10 minutes. Add tomatoes and greens. Cook, tossing gently,
until heated through, about 5-minutes. Season with salt and pepper.
Reduce heat to low. Make 4 equal sections in the potato hash and break an
egg into the indented center of each section. Cover Skillet and cook until
eggs are set, approximately 5-minutes. Sprinkle with cheese and parsley (or
oregano) and serve immediately.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<owner-dailyrecipe@recipe-a-day.com> on Jan 13, 1998

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