I love incorporating vegetables into breakfast. I get chard a few times a year in my share and this is my favorite way to use it.
When I first got this recipe from a neighbor I boiled the potatoes. Now I’ve found that if you slice them thin enough you can cut out that step.
4 slices of bacon
1/2 a small onion-diced
2 bunch of chard with stems removed and chopped
6-8 small potatoes very thinly sliced with a mandolin
Handful of shredded cheddar
Cook bacon in a skillet and once done remove to a paper towel. Cool then crumble.
Add onion to bacon grease and cook for 2 minutes then add chard and cook until wilted. Place on the bottom of a baking dish.
Add potatoes to pan a cook 5 minutes. Place them on top of chard, add bacon and cheese cook at 375 for 20 minutes.
Serve with over medium eggs on top.
HeaVy on the Veg! 