A Farmer's Market Spring Breakfast Hash - Week 2

This week, the boys were nice enough to venture to the farmer's market with me on Saturday morning. We ran into friends, both human and canine, tried some empanadas from a local bakery (delicious) and stocked up on ingredients for a farm-to-market-to-table breakfast fit for Mother's Day.

Asparagus and Swiss Chard Breakfast Hash
Author: Sarah Rae
  • olive oil
  • unsalted butter
  • 2 large potatoes, chopped
  • 1 large yellow onion, diced
  • 1/2 pound swiss chard, leaves separated from stems, leaves and stems roughly chopped and separated
  • 1 pound asparagus, stalks roughly chopped into 1/2 pieces
  • 2 eggs per person
  • salt and pepper
  1. Heat a stainless steel or cast iron skillet over medium high heat and add 2 tablespoons of olive oil and 1 tablespoon butter.
  2. Once hot add the onion and cook, stirring occasionally until the onions are nice and fragrant and pretty translucent.
  3. Remove them from the pan, but try to keep as much oil and butter in there as you can.
  4. Next add another small glug of olive oil and the potatoes to the pan. Allow the bottom layer of potatoes to get nice and browned before stirring.
  5. Sprinkle with a little bit of salt and pepper and add the chopped swiss chard stems just before stirring.
  6. Add another tablespoon of olive oil and butter each and let cook for another couple of minutes.
  7. Next add the asparagus and another sprinkle of salt and pepper and stir again.
  8. Just before turning off the heat, add the swiss chard leaves and carefully stir into the mix until cooked down.
  9. Serve with 2 eggs per person cooked to order. We had ours over easy and sunny side up but poached or scrambled would be delicious too.


For an extra special touch, add some flowers and freshly squeezed juice to the mix.

Flowers and juice