Christmas Eve day brunch. After a busy weekend of visiting with friends and family we needed a hearty brunch. Thanks to our Enterprise Farm year round CSA, I was inspired to do this breakfast hash.
Par boil your diced potatoes for about 5 minutes in enough water to just cover them, adding a cup of apple cider vinegar. Meanwhile dice one large onion and about 6 big garlic cloves. I prefer a cast iron pan- heat it up, add olive oil, sauté your garlic and onion on medium heat until translucent. Add potatoes and reserve some of the liquid from cooking them. Add cumin, cayenne, salt and pepper. Stir well and cover for 5-7 minutes.
You want some crust to form on sides of potato pieces, but not so they burn or stick. If it seems too dry, spoon in reserved liquid and cover to help steam cook the potatoes. Taste- when potatoes are almost done , add your julienned red chard, stir and cover until wilted. Serve with two fried eggs on top!