T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
with Tom Willey

First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
Listen to our podcast.

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Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Potato-Leek Hash with Chard & Eggs

adapted from myrecipes.com

2 Tbls. extra-virgin olive oil
2 cups sliced Leeks and chard stems
3/4 to 1 lb. Potatoes, cut in 3/4″-inch pieces
2 garlic cloves, minced
1 1/4 tsp. paprika, divided
1/2 tsp salt, divided
1/2 tsp. coarse black pepper, divided
4 cups chard leaves, chopped
4 large eggs
1 oz. shredded Gruyère cheese

Heat oil in a large skillet over medium heat.  Add leeks and chard stems; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 tsp. paprika, 1/4 tsp. salt, and 1/4 tsp. pepper. Add chard; cook 4 minutes, stirring constantly. Use a spoon to rearrange potato mixture, making four 4 egg- size “nests”. Crack 1 egg into each space; sprinkle remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and remaining 1/4 tsp. paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

Find more recipes by produce: leeks, potatoes