- Ready Time : 0 min
- 4 ounce diced bacon
- 1 bunch Swiss Chard
- 8 eggs
- 14 cups vegetable broth
- 1 tablespoon coconut oil
Cook the bacon, reserve the grease.
Sautee the swiss chard over medium-high heat. Add stock, reduce heat to medium-low, and braise for 5-8 minutes. Mix the bacon back in and cook until the moisture’s mostly gone.
Meanwhile, when the hash is nearly done, cook the eggs over easy. Divide hash among 4 plates or wide bowls, and top each with 2 eggs.
Coconut oil can be substituted for bacon grease for a vegetarian version, or if adding in leftover meat instead of bacon. Add salt and pepper to taste.
Source: CSA Member Detrick Merz