Recipe - Peppery Potato Hash

1 One half pound Potatoes; Scrubbed & Cut
into 1/2inch Cubes;
Recommend young Red
Potatoes
2 One half pound Greens; Kale; Collards or
Swiss Chard
1 tablespoon Olive Oil
3 Cloves Garlic; Minced
One fourth teaspoon Crushed Red Pepper
1 cn (14 1/2oz) Diced tomatoes
Salt & Pepper to Taste
4 lg Eggs
One half cup Low Fat Parmesan Cheese;
Grated
2 tablespoon Fresh Parsley; Chopped or
1 tablespoon Fresh Oregano; Chopped

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 lunchtime. 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 sideserving
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 carborich 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
halfcooked, approximately 10minutes. 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
3minutes for chard and 10minutes for kale or tougher greens with thicker
stems. Drain partially cooked greens in a colander.

Heat oil in a large nonstick skillet over medium heat. Add garlic and red
pepper, cook, stirring occasionally for about 1minute. Add reserved
potatoes and cook, stirring occasionally until they start to brown,
approximately 510 minutes. Add tomatoes and greens. Cook, tossing gently,
until heated through, about 5minutes. 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 5minutes. Sprinkle with cheese and parsley (or
oregano) and serve immediately.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
ownerdailyrecipe@recipeaday.com on Jan 13, 1998