Top with Cinnamon's Chard Hash with Red Pepper Salsa | west elm Border Stitch Napkin

Invite your friends + family over this weekend and celebrate spring with this tasty recipe from Izy Hossack at Top with Cinnamon – Swiss Chard and New Potato Hash with Caramelized Onion-Red Pepper Salsa.

What You’ll Need

For the Swiss chard and New Potato Hash:

    2 cups quartered new potatoes, scrubbed clean
    2 tablespoons olive oil
    ½ teaspoon dried rosemary
    ¼ teaspoon smoked paprika
    ½ teaspoon salt (plus more, to taste)
    1 red onion, peeled and finely diced
    1 clove garlic, peeled and minced
    1 bunch of Swiss chard leaves, roughly chopped with tough stems removed
    1 tablespoon unsalted butter
    2 eggs
    1 recipe of Caramelized Onion-Red Pepper Salsa

For the Caramelized Onion-Red Pepper Salsa:

    1 red bell pepper (or a small jar of chargrilled red pepper, drained)
    1 red onion, peeled, halved then thinly sliced
    1 tablespoon olive oil
    1 teaspoon brown sugar
    2 teaspoon apple cider vinegar
    4 cherry tomatoes, finely chopped
    ½ teaspoon smoked paprika
    ¼ teaspoon ground cinnamon
    ¼ teaspoon dried chili flakes
    Pinch of salt

Izy Hossack from Top with Cinnamon's Chard Hash with Red Pepper Salsa | west elm

What You Do

For the Swiss chard and New Potato Hash:

Place the quartered potatoes into a large pot. Cover with boiling water and cook for 6 minutes then drain.

Heat the olive oil in a large skillet over a medium heat. Add the cooked potatoes to a pan with the dried rosemary, smoked paprika and salt. Stir to coat the potatoes with the oil and other ingredients then leave to brown for 5 minutes, shaking the pan occasionally. Add in the diced red onion and garlic and stir. Cook until the potatoes are browned all over and the onion is tender (about 2-5 minutes). Add the chard leaves to the pan and leave to wilt (about 1 minute) then stir it into the potatoes and cook for a further 1 minute. Season with more salt, to taste.

Transfer the hash mixture to a large platter. Wipe the skillet clean and return it to the stove. Melt 1 tablespoon of butter in the skillet then crack in the eggs. Fry over a medium heat until the whites are set. Serve the hash with the fried eggs and warm salsa.

Izy Hossack from Top with Cinnamon's Chard Hash with Red Pepper Salsa | west elm

For the Caramelized Onion-Red Pepper Salsa:

Place the red pepper over the flame of a lit stove and leave to char, turning occasionally using kitchen tongs, until completely blackened. Place the hot, charred pepper into a bowl, covered with a large plate as a ‘lid’ and leave to steam for 5 minutes. Pierce the pepper with a knife to release the hot steam, then run under cold water and rub to remove the charred skin. Discard the seeds and stalk then finely chop the chargrilled red pepper flesh.

In a large, dry skillet cook the red onion over a high heat, stirring often, until it just starts to brown (about 5 minutes). Add in the olive oil, sugar and vinegar and continue to cook over a medium heat until the onions are caramelized. Add the chopped pepper, tomatoes, paprika, cinnamon, chilli and salt. Stir to combine then cook over a medium heat until reduced to desired consistency – 5 – 10 minutes. Transfer to a bowl and serve. Leftover salsa can be stored in a lidded container in the fridge for a week.

Izy Hossack at Top with Cinnamon | west elm

Izy Hossack is an 18 year old, London-based food blogger who grew up learning to cook from her American-Italian mum’s hand-written, family recipes. She’s just completed her first cookbook, which is due out later this year! Follow her on InstagramTwitter,Pinterest and Facebook.

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Renee Shuman (@FrolicChocolate)

April 3, 2014

Looks glorious plus that plate is divine! I can’t imagine a better breakfast meal right now.

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April 4, 2014

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