Food & Cooking Recipes Breakfast & Brunch Recipes Bacon, Potato, and Swiss Chard Scramble By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on December 13, 2018 Print Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 35 mins Total Time: 40 mins Servings: 4 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. Ingredients 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 Directions 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. Print