Best 7 Bacon Potato And Swiss Chard Scramble Recipes

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

BACON, POTATO, AND SWISS CHARD SCRAMBLE

Steps:

• Cook bacon in a large nonstick skillet over medium-high heat until fat begins to render, about 2 minutes. Add 3 tablespoons oil, potatoes, onion, chard stems, and rosemary; season with salt. Cook until potatoes are tender and browned in places, 13 to 15 minutes. Stir in chard leaves and garlic, season with pepper, and cook, stirring a few times, until leaves are tender, about 3 minutes. Transfer to a serving dish; loosely cover to keep warm.
• Add remaining 1 tablespoon oil to skillet and place over medium heat. When oil shimmers, add eggs, season with salt, and cook, stirring frequently, until just set, about 1 minute. Serve with potato mixture and salsa.

POTATO AND SWISS CHARD GRATIN

Steps:

• Heat the oven to 350 degrees, and place rack in the center. Bring a large pot of lightly salted water to a boil; set a bowl of ice water on the side. Boil the chard leaves until tender, 3 to 5 minutes, then transfer with a slotted spoon to the ice water. Squeeze them dry and chop roughly. Boil the diced stems until tender, 3 to 5 minutes. Drain well and add to chopped chard leaves.
• In a small saucepan, bring the heavy cream, garlic, shallot, thyme and bay leaf to a simmer. Cook until reduced by half, about 25 minutes. Strain out the solids and add the nutmeg.
• Meanwhile, slice the potatoes into 1/8-inch-thick rounds with a mandoline or sharp knife. Butter a 12- to 14-inch gratin dish. Assemble the gratin by layering the ingredients in this order: a single, slightly overlapping layer of one-third of the potato slices, a sprinkling of salt and pepper, one-third of the Gruyère, half the Swiss chard and one-third of the reduced cream. Repeat once, and then top with one more layer of potato, salt and pepper, and the rest of the Gruyère and cream.
• Bake until the top is browned and the potatoes are fork-tender, about 45 minutes.

BACON-AND-CHEESE SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

BACON, SWISS CHARD, POTATO, AND VEGETABLE SOUL-SATISFYING SOUP

Steps:

• I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon.
• Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup.
• Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt.
• Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer.
• Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors.
• Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless.

SWISS CHARD AND POTATO SOUP

Steps:

• Place bacon in a heavy 4-quart saucepan. Add 1/3 cup water, and cook over medium heat until water evaporates. Add 2 tablespoons oil. Sauté until lightly browned. Drain, leaving 2 tablespoons fat in pan.
• Add onion and garlic to oil in pan and sauté over low heat until soft and barely golden. Add potatoes and 8 cups water. Bring to a boil, season with salt, and cook until potatoes are soft, about 15 minutes.
• If using the eggs, poach them, drain, trim any ragged edges, and set aside.
• Remove potatoes with a slotted spoon to a large mixing bowl, and roughly mash them with a fork or a potato masher. Return potatoes to liquid in pot, and stir to dissolve them.
• Add chickpeas, reserved bacon, chard leaves and 2 tablespoons olive oil. Bring to a simmer, and cook about 5 minutes, until leaves wilt. Season with salt and pepper. Transfer to warm soup plates. If using the eggs, add one to each plate. Top with chopped cilantro and a drizzle of the remaining olive oil.

BACON AND POTATO FRITTATA WITH GREENS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.