- 1 bunch chard
- 3 tablespoons high-heat oil, divided
- 1/2 onion, thinly sliced
- 2 cups stemmed and sliced chanterelle or crimini mushrooms
- 3 cloves garlic, minced
- 1 pound butternut squash – peeled, seeded and diced
- Splash of white wine or sherry vinegar
- Salt and pepper, to taste
- 4 eggs (optional)
- 2 tablespoons chopped fresh chives
Remove leaves from chard; thinly slice. Dice chard stems.
Heat 1 tablespoon oil in a cast-iron skillet over medium-high heat. Add onions and cook for 5 minutes, until slightly softened. Add mushrooms, chard stems and garlic; cook for an additional 5 minutes. Remove mixture from pan.
Working in batches, so as not to overcrowd the pan, heat remaining oil in skillet and add squash. Cook until golden and tender, stirring occasionally, about 20 minutes. Return mushroom mixture to the skillet. Stir in chard leaves and wine and cook until tender, 5 to 7 minutes. Season with salt and pepper.
Using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Sprinkle with chives and serve immediately.
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