Swiss Chard & Sweet Potato Hash (plus Bonus Recipe: Rehash!)
Swiss Chard & Sweet Potato Hash
With large green leaves that are slightly bitter, the stems of Swiss chard come in a rainbow of colors (red, white, pink, yellow or orange) and the different varieties are often packaged together in one big bunch. It’s very pretty and it makes this already colorful hash something special to look at it.
More importantly, this hash is quite tasty. How do I know this? My husband doesn’t like greens…and yet, he always asks for seconds.
1 bunch of Swiss chard, cleaned
2 TBS olive oil
6 small yellow potatoes, peeled, cut in 1-inch cubes
1 small sweet potato, peeled, cut in 1-inch cubes
1 Cubanelle or red bell pepper, chopped
1 large onion, chopped (I like purple onion for this but use what you prefer)
2 cloves of garlic, minced
1 cup of frozen corn (there’s no need to thaw it)
Pinch of red pepper flakes
Salt & pepper to taste
¼ tsp garlic powder
½ cup low-sodium or homemade vegetable stock
1 TBS red wine vinegar
Chop the stems of the Swiss chard. Set aside. Chop the leaves of the Swiss chard and set aside (in a different pile from the stems).
Pat the potatoes and sweet potatoes dry with a lint-free kitchen towel or paper towel.
Heat a large skillet on medium heat. Add one tablespoon of oil. Add the potatoes and sweet potatoes. Cook for 5 minutes or until lightly browned on one side. Shake the pan or stir the potatoes. Cook for 5 more minutes. Sprinkle with a pinch of salt and pepper. Add the second tablespoon of oil. Add the peppers, onions, and the stems of the Swiss chard. Stirring occasionally, cook for 5 minutes or until the peppers, onions, and chard stems are lightly browned. Add the garlic and cook for 1 minute.
Top the vegetables with the corn and chopped chard leaves. Add a pinch of salt and pepper, the garlic powder, and red pepper flakes. Cover the vegetables with the vegetable stock and cover with a lid. Cook for 5 minutes. Remove the lid and fold the chard into the rest of the vegetables. Stir in the red wine vinegar. Cover with the lid and cook for 3 minutes. Remove the lid again and cook for 5 minutes or until the liquid is absorbed and the potatoes are fork-tender but not mushy. Remove from the heat. Check for salt and pepper and add if necessary.
Bonus Recipe: Swiss Chard & Sweet Potato Rehash
3 cups of leftover Swiss Chard & Sweet Potato Hash
½ cup grated Parmigiano reggiano
¼ cup of flour
Salt & pepper to taste
1 TBS chive compound butter or 1 TBS unsalted butter and 1 TBS fresh chives
1 TBS olive oil
Mix the leftover hash with the parmesan cheese, flour, and a pinch of salt and pepper. Form into 2 to 4 equal patties and set aside.
Heat a large skillet on medium heat. Add the chive butter and olive oil. Add the hash patties to the pan. Cook for 5 minutes or until golden brown on the bottom. Carefully flip the browned patties and cook for another 5 minutes or until golden brown.
Top the hash with eggs (poached, over-easy, or over-medium) and your favorite hot sauce. I like Sriracha for this.
Don’t Freak Out!
1) You can make this with just yellow potatoes (use 9 small) or just sweet potatoes (use 2 large). Or try fingerling or purple potatoes.
2) If you want to keep the skin on your potatoes, go ahead. It’s delicious either way.
3) Can’t find or don’t like Swiss chard? Use fresh spinach or kale instead.
4) Make it gluten-free. For the Rehash, substitute gluten-free all-purpose flour or gluten-free bread or cracker crumbs for the flour. Or, you can omit the flour totally. I often do and just spread the Rehash out in one layer in the pan, brown it on one side, and then flip it as best as I can. It doesn’t look as pretty but it still tastes good!
5) Make it vegan. For the Rehash, substitute vegan parmesan or mozzarella for the parmesan cheese or omit it completely. Substitute an additional tablespoon of olive oil for the chive butter but still add a tablespoon of fresh chopped chives.
6) Make it halal. Substitute fresh lemon juice for the red wine vinegar.
7) Make it meaty. For the Rehash, add 3 slices of chopped cooked bacon; 1 thick-cut slice of chopped cooked pancetta; or ½ cup chopped roasted chicken or smoked turkey.
8) If you don’t have fresh chives, 1 teaspoon of dried will work, or you can substitute a tablespoon of chopped scallions instead.
9) Experiment with flavors. For the Hash: Add your favorite hot sauce instead of red pepper flakes. Add other root vegetables like parsnips or carrots. Or, add half of a cubed apple instead of the corn (just sauté it with the onions, peppers, and Swiss chard stems). For the Rehash: Substitute smoked Gouda or cheddar for the parmesan. Add a splash of soy sauce or Worcestershire sauce or a dab of Dijon mustard or wasabi.