Bacon, Potato, and Swiss Chard Scramble

bacon potato and swiss chard scramble served on grey plate
Photo: Lennart Weibull
Prep Time:
35 mins
Total Time:
40 mins

Everything is cooked in batches in this one-pan dish that works equally well for breakfast or dinner: the bacon first, followed by the herbed potatoes, garlicky greens, and scrambled eggs.


  • 3 ounces bacon (3 strips), chopped

  • ¼ 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


  1. 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.

  2. 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.

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