Vegetable Hash with Duck Eggs

Vegetable Hash with Duck Eggs

Shishito peppers are unique in that 9/10 are mild and that other 10% are slightly spicier, more than a bell pepper but less than a jalapeno.

Makes 4 servings                                                      1 WW Blue point / serving

4 oz. purple sweet potato, cut into 1/4 inch slices

4 stalks rainbow chard, stems chopped, leaves torn

2 cups spinach, leaves torn

Cooking spray

1 small onion, chopped

6 Shishito peppers or baby bell peppers, sliced

6 mushrooms, sliced

4 duck or extra large chicken eggs

Smoked sea salt or kosher salt

Freshly ground black pepper

1. Bring a pot of salted water to a boil. Cook the potato until fork tender, about 5 minutes. Remove with a slotted spoon, to a bowl and set aside.
2. Put the chard stems into the same pot of water, cook 5 minutes, until tender. Remove with a slotted spoon to the bowl with the potatoes.
3. Add the chard leaves and spinach to the same pot. Blanch for 1-2 minutes. Strain and wring dry in a kitchen towel.
4. Sauté the onion, peppers and mushrooms in a large skillet coated with cooking spray, until tender, about 5-7 minutes.
5. Return the potato mixture and the blanched greens to the skillet and cook until heated through.
6. Reduce the heat to low and cover to keep warm.
7. In a medium skillet, fry the duck eggs to desired doneness.
8. To serve divide the hash among 4 bowls and top each with an egg. Season to taste with salt and pepper.

Enjoy!