This recipe takes a healthier spin on potato hash. A lot of potato hash recipes I see online use bacon fat or a lot of oil or butter. If you’re looking for something more nutritious, this one is for you. This recipe takes the essence of the potato hash but adds swiss chard making it lighter and more nourishing.
Miso Sauce: The addition of miso sauce push the deliciousness of potatoes and chard over the edge. I use white miso which is less salty than other kinds. If you use a different kind, cut back on soy sauce accordingly.
Ingredients:
1 bunch of swiss chard (stalk and leaves)
1 large russet potato, cut into ½ inch pieces
¼ large or ½ small onion, diced
1 to 1.5 tbsp oil
2 cloves garlic, sliced
Miso Sauce:
2 tspn white miso
2 tspn rice vinegar
1 tspn soy sauce.
Pepper to taste
Suggested Equipment:
Steps:
- Separate the chard stems from the leaves. Chop stems into ½ inch pieces. Chop leaves into 1 inch pieces
- In boiling pot of water, boil potatoes for 10 minutes or until soft. Remove and drain. Boil chard stems for 2 minutes then add leaves and boil for another 2 minutes. Remove and drain.
- Prepare sauce: Mix miso in a 1-2 tspns of warm water to dissolve. Microwave for a few seconds to help miso dissolve. Add in remaining sauce ingredients and set aside.
- In a large skillet, add oil and onion and saute until lightly golden, about 5 minutes. Add garlic and potatoes and saute for 5 minutes. Add swiss chard and prepared sauce and saute for 1-2 minutes to allow flavors to meld.
- Remove and serve. Optionally, add a fried egg to dish for protein.
Potato Hash with Swiss Chard and Miso
Ingredients
- 1 bunch swiss chard (stalk and leaves)
- 1 large russet potato, cut into ½ inch pieces
- 1/4 large onion or 1/2 small onion
- 2 cloves garlic, sliced
Miso Sauce
- 2 tspn white miso
- 2 tspn rice vinegar
- 1 tspn soy sauce
- pepper to taste
Instructions
- Separate the chard stems from the leaves. Chop stems into ½ inch pieces. Chop leaves into 1 inch pieces
- In boiling pot of water, boil potatoes for 10 minutes or until soft. Remove and drain. Boil chard stems for 2 minutes then add leaves and boil for another 2 minutes. Remove and drain.
- Prepare sauce: Mix miso in a 1-2 tspns of warm water to dissolve. Microwave for a few seconds to help miso dissolve. Add in remaining sauce ingredients and set aside.
- In a large skillet, add oil and onion and saute until lightly golden, about 5 minutes. Add garlic and potatoes and saute for 5 minutes. Add swiss chard and prepared sauce and saute for 1-2 minutes to allow flavors to meld.
- Remove and serve. Optionally, add a fried egg to dish for protein.
