Spring: A Time For New Beginnings

When snowy slush turns to warm(ish) rains, bright flowers pop up (love me some primroses!), and the birds start building their nests, we all tend to get a little excited about new ideas and what's to come. It's no different at the farm, and so we're embarking on a new (online) project.

Welcome to the first weekly installment of the Lone Duck Farm Recipe Book!

 

Every week, we'll be posting a new recipe that uses one of the ingredients we grow (you're welcome, CSA members!). We welcome submissions from the community, and if the warmer air gets to our heads, we might even post TWO recipes in the same week! You can find a compilation of these recipes in the new tab at the top of the page.

 

So without further ado, here's our first delicious treat:

 

Potato Leek Hash with Swiss Chard and Eggs

Source

 

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 or Parmesan cheese

Preparation

1. 1. Heat a large skillet over medium heat. Add oil to pan. Add potatoes; cook 15 minutes or until potatoes are tender, stirring occasionally.Add leek and garlic; cook 8 minutes, stirring frequently.  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.