The Stack

Name: The Stack
Ingredients: 1/4 cup sour cream; 1/2 tsp. chipotle chile powder; 3 small Yukon gold potatoes, scrubbed and sliced into thin rounds; 1/2 small onion, diced ( 1/2 cup); 1 clove garlic, minced (1 tsp.); 1 12-oz. bunch Swiss chard, stems removed, leaves chiffonaded; 4 large eggs; 1 small tomato, diced, for garnish

8 ingredients

15 steps

Ingredients

1/4 cup sour cream
1/2 tsp. chipotle chile powder
3 small Yukon gold potatoes, scrubbed and sliced into thin rounds
1/2 small onion, diced ( 1/2 cup)
1 clove garlic, minced (1 tsp.)
1 12-oz. bunch Swiss chard, stems removed, leaves chiffonaded
4 large eggs
1 small tomato, diced, for garnish

Directions

1

Combine sour cream and chipotle powder in small bowl, and set aside.
2

Coat medium skillet with cooking spray, and heat over medium heat.
3

Arrange potato rounds in single layer in skillet, cover, and cook 5 to 6 minutes, flipping halfway through.
4

Add onion, and season with salt and pepper, if desired.
5

Cover, and cook 2 to 3 minutes more, or until potatoes are fork-tender.
6

Remove potatoes to plate, and set aside.
7

Wipe out skillet, coat with cooking spray, and heat over medium heat.
8

Add garlic, and saute 30 seconds.
9

Add Swiss chard, and saute 3 to 5 minutes more, or until bright green and tender.
10

Meanwhile, bring saucepan filled with 2 inches of water to a boil.
11

Crack eggs into saucepan; reduce heat to low, and poach 4 minutes.
12

To serve: Divide potato mixture among 4 plates, and top each with 1 1/2 tsp.
13

chipotle sour cream, Swiss chard, and 1 poached egg.
14

Dollop 1 1/2 tsp.
15

chipotle sour cream atop egg, and garnish with diced tomato.