Kale & Potato Breakfast Hash

Has anyone ever asked you what your favorite meal of the day is? Go on. Tell me in the comments. I really would love to know. I’m also happy to share mine: breakfast.

Here’s why. I love any meal, any time. If you can’t tell, I love eating just as much (if not more) than I love cooking. But breakfast is a little bit special. Most mornings you’ll find me quickly munching down a bowl of yogurt or cereal.

Related: 50+ Healthy Breakfast Ideas

I also sometimes get addicted to smoothies. But most breakfast events have to be fast. I work full time, and I don’t like waking up an extra hour to make and enjoy breakfast most days.

So the times I do get to enjoy breakfast are special. It’s usually a weekend or vacation trip if I get to sit down to a leisurely brunch with someone. And the fact that it’s rare makes it all the more exciting, I think.

Also, I’m obsessed with eggs. Best protein ever. So there you have it. Let’s make something delicious and healthy for breakfast together this weekend.  

Kale and Potato Breakfast Hash, serves two.

1 cup chopped kale, veins removed
1 russet potato
2 cloves garlic
3-4 tablespoons olive oil
1/4 teaspoon red pepper flakes (or more if you like it spicy)
salt + pepper
2 eggs

Scrub and rinse the potato. If you don’t enjoy eating the skin, feel free to peel it. Dice into small cubes. Work quickly, as potatoes will begin to brown as they are exposed to air, similar to apples.

Cook in 2 tablespoons of oil over medium/high heat for 7-8 minutes until they are softened enough to eat.

You can easily check by removing one from the pan, letting it cool slightly, then testing it (a.k.a. eating it). Depending how small you diced your potato, you may need to adjust the cook time slightly. 

Once the potatoes are softened, add another tablespoon or two of oil to the pan. Toss in the chopped kale, minced garlic, red pepper flakes, and generously season everything with salt and pepper.

Cook for an additional 2-3 minutes so the kale has time to soften.

Make a few eggs to go along with your hash. You can do sunny-side up, scrambled, fried, or whatever you like! I know some people love runny yolks while others strongly do not. No worries. You can do your thing here.

Divide the hash onto two plates, and top with the eggs. Enjoy alongside some hot coffee and leisurely conversation. 🙂 Enjoy! xo. Emma

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Yield 2 people

Ingredients

1x2x3x

• ▢ 1 cup chopped kale (veins removed)
• ▢ 2 eggs
• ▢ 1 russet potato
• ▢ 2 cloves garlic
• ▢ 3-4 tablespoons olive oil
• ▢ ¼ teaspoon red pepper flakes (or more if you like it spicy)
• ▢ salt and pepper

Instructions

• Scrub and rinse the potato. If you don’t enjoy eating the skin, feel free to peel it. Dice into small cubes. Work quickly, as potatoes will begin to brown as they are exposed to air, similar to apples.

  Cook in 2 tablespoons of oil over medium/high heat for 7-8 minutes until they are softened enough to eat.

  You can easily check by removing one from the pan, letting it cool slightly, then testing it (a.k.a. eating it). Depending how small you diced your potato, you may need to adjust the cook time slightly. 
• Once the potatoes are softened, add another tablespoon or two of oil to the pan. Toss in the chopped kale, minced garlic, red pepper flakes, and generously season everything with salt and pepper.

  Cook for an additional 2-3 minutes so the kale has time to soften.
• Make a few eggs to go along with your hash. You can do sunny-side up, scrambled, fried, or whatever you like!
• Divide the hash onto two plates, and top with the eggs.

© Author Emma Chapman

Course Breakfast

Nutrition

Nutrition Facts

Kale & Potato Breakfast Hash

Amount per Serving

Calories

338

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

17

g

Cholesterol

 

164

mg

55

%

Sodium

 

73

mg

3

%

Potassium

 

522

mg

15

%

Carbohydrates

 

21

g

7

%

Fiber

 

2

g

8

%

Sugar

 

1

g

1

%

Protein

 

8

g

16

%

Vitamin A

 

313

IU

6

%

Vitamin C

 

7

mg

8

%

Calcium

 

45

mg

5

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.