Martha Stewart Bacon, Potato, and Swiss Chard Scramble

Martha Stewart Bacon, Potato, and Swiss Chard Scramble turns crispy bacon, golden baby potatoes and garlicky greens into a soft egg skillet breakfast in 40 minutes. This one-pan breakfast ideas favorite fits lazy weekend brunch, Sunday dinner, holiday mornings and easy weeknight meals.

Cook the potatoes until they are tender and browned in places before the chard goes in, which takes a full 13 to 15 minutes. Add the greens too early and the potatoes steam instead of crisp, so the whole skillet turns soft.

Martha cooks everything in batches in the same pan, starting with bacon and then building the potatoes, greens and eggs on top of that flavor. Because the bacon fat and rosemary stay in the skillet, each layer picks up a little more savory depth than a plain scramble.

Martha Stewart Bacon, Potato, and Swiss Chard Scramble

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

5

minutes

Calories

480

kcal

Browned potatoes and wilted chard sit next to soft, creamy curds of egg in this one-pan skillet meal. The bacon fat and rosemary season every layer, so nothing tastes flat.

Ingredients

• 3 ounces bacon (3 strips), chopped
  

• 1/4 cup extra-virgin olive oil
  

• 1 pound baby Yukon Gold potatoes, sliced into ¼-inch rounds
  

• 1 small onion, halved and sliced (1 ½ cups)
  

• 1 bunch Swiss chard (8 ounces), stems chopped, leaves thinly sliced
  

• 1 tablespoon chopped fresh rosemary leaves
  

• Kosher salt and freshly ground pepper
  

• 1 tablespoon minced garlic (from 2 to 3 cloves)
  

• 8 large eggs, beaten
  

• Salsa or hot sauce, for serving
  

Directions

• Render the bacon: Cook the chopped bacon in a large nonstick skillet over medium-high heat. Once the fat begins to render, after about 2 minutes, the pan is ready for the next step.
• Brown the potatoes: Add 3 tablespoons olive oil, the sliced potatoes, onion, chard stems and rosemary, then season with salt. Cook for 13 to 15 minutes, until the potatoes are tender and browned in places.
• Wilt the chard leaves: Stir in the sliced chard leaves and garlic, then season with pepper. Cook, stirring a few times, for about 3 minutes until the leaves are tender.
• Keep it warm: Transfer the potato mixture to a serving dish. Loosely cover it to keep it warm while you scramble the eggs.
• Scramble the eggs: Add the remaining 1 tablespoon oil to the skillet and set it over medium heat. When the oil shimmers, add the beaten eggs, season with salt and stir frequently for about 1 minute, until just set.
• Serve with salsa: Spoon the eggs next to the potato mixture on plates. Finish with salsa or hot sauce on the side for a bright, spicy kick.

Tools for this recipe

• OXO silicone spatula set, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use spinach or kale instead of Swiss chard?

Yes, either one works, though the timing changes a little. Spinach wilts in about 1 minute, while kale needs closer to 5 minutes to turn tender, so add it before the garlic.

Can I make this breakfast scramble ahead of time?

You can cook the bacon, potatoes and chard up to a day ahead and keep them in the fridge. Reheat them in the skillet, then scramble the eggs fresh so they stay soft and creamy.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat them in a nonstick skillet over medium-low heat, since the microwave can make the eggs rubbery.

What can I use if I don't have a nonstick skillet?

A well-seasoned cast iron skillet works well for the potatoes and chard. For the eggs, wipe the pan clean and use a little extra oil so the curds don't stick.

What is the most common mistake with this recipe?

Overcooking the eggs is the biggest one, since they keep cooking from the heat of the pan. Pull them off while they still look slightly glossy, because they finish setting on the plate.