You can have this healthy Bell Pepper and Swiss Chard Hash on your dinner table in 20 minutes flat.
I hesitate to call this a recipe.
It’s more of a suggestion, an idea, inspiration.
This is how we cook when there is no plan. Or, more accurately, this is how we cook when the hubby breaks his leg, has surgery, spends two nights in the hospital, and all other plans fly out the window.
In case you missed the news on Instagram or Facebook, last week was a little crazy. On Monday night, the Mr. broke his ankle playing hockey, and, long story short, his leg now looks like the hardware section of a Home Depot store. You can catch the picture evidence here.
The Mr. has been a total trooper through the whole thing–facing needles and IVs and a giant mummy-wrapped foot with a brave face and a joke or two. You gotta love a man who can keep his sense of humor when he’s hanging out in a backless hospital gown. Although I do think he was getting awfully tired of picking a number between 1 and HOLY CRAP, IT FEELS LIKE SOMEONE IS SIMULTANEOUSLY HAMMERING, DRILLING, AND CHAINSAWING MY LEG OFF to describe his pain.
Anywho, now that we’re back at home I’ve taken on the role of hovering caregiver, water getter, remote fetcher, and pill pusher. I’m also quickly discovering how much stuff the Mr. usually does around the house that is now my responsibility. I had honestly forgotten how much I hated taking out the trash. And mowing the lawn? Let’s face it, that’s probably not gonna happen (sorry, neighbors!). At this point, I’m just praying I’ll remember to feed the dog every morning and somehow manage not to lock myself out of the house (again). That’s right folks, I’ve already done it once this week.
But possibly the worst travesty of all (okay, okay, OTHER than the broken leg…that part’s the worst), is that I’ve lost my number 1 dishwasher for the next 6ish weeks.
Ohhhhh, the horror!
Guys, I make a LOT of dishes. I don’t have a small, precise cooking space that I meticulously clean as I cook. No, I insist on destroying the ENTIRE kitchen. I’m talking countertops, stove top, kitchen island, floors, and stand mixer. I even manage to get cocoa fingerprints on the white cabinet doors. And that doesn’t even include ALL THE DIRTY DISHES.
Needless to say, we’re going to be keeping things REAL simple around these parts for the next few weeks. I’m talking one bowl brownies, crockpot meals, and skillet suppers all the way. Because facing a stack of dirty dishes, a full dishwasher, and a decimated kitchen all by myself? It’s just. too. much.
So here is the first of many simple meals to come. I love this veggie hash, because you can make it with practically anything you have on hand. Don’t have spices? Salt and pepper will do you just fine. Tired of chard? Throw in some spinach or kale. Have some corn or green beans that need to get used? Toss ’em in!
I’ve made this about a million and a half ways, and the whole always seems to be better than the sum of its parts. I’ve used Greek seasoning and Italian seasoning, curry and red pepper flakes (not all at the same time ya weirdo!), all with great results.
The fact is, you just can’t go wrong with a bowl full of sauteed veggies and a fried egg. The yolk coats the whole thing in it’s glorious golden sauce and badaboom baddabing– you’ve got yourself a healthy, satisfying, flavorful meal in under 20 minutes.
Someone please remind me of this when I’m making a desperate run to McDonalds after a long day at work. Thanks in advance.
Pepper and Swiss Chard Hash with Fried Egg
- 1 Tablespoon olive oil
- 1 bell pepper, chopped
- 1/2 yellow onion, chopped
- 5 leaves swiss chard, stems removed and torn into small pieces
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper
- 1 teaspoon olive oil
- 2 eggs
- Heat oil in a skillet over medium heat. Add onion and peppers and saute until softened, about 5 minutes. Add swiss chard and cook until wilted, about 2 minutes. Season with spices. Add salt and pepper to taste.
- Meanwhile, heat remaining teaspoon olive oil in a skillet over medium heat. Crack two eggs in the skillet and cook them to your liking, seasoning with salt and pepper to taste.
- Divide the hash between two plates, top with fried egg, and serve.
Recipe by Neighborfood