This breakfast potato hash is perfect for using up bottom-of-the-crisper-drawer vegetables like onions, mushrooms, and kale. The recipe makes a bit more than 2 servings but we like having the extra since we usually end up snacking on it later while watching Netflix.
- 1 tablespoon extra virgin olive oil
- 2 medium yukon gold or butter potatoes, cut into 1-inch-long ¼-inch-thick pieces
- 1 medium yellow onion, cut into small chunks
- ½ teaspoon dried rosemary
- ¼ teaspoon sea salt, plus more to taste
- 3 medium garlic cloves, roughly chopped
- 8 ounces button or cremini mushrooms, trimmed and quartered
- 1 cup grape tomatoes, halved
- 3 large or 5 small lacinato kale leaves, stemmed and cut into ribbons
- Freshly ground black pepper, to taste
- 2 eggs
- Red pepper flakes, for serving (optional)
- Heat the oil in a large nonstick skillet over medium-low heat. Add the potatoes, onion, rosemary, and salt and toss to coat. Cover and cook until the potatoes can be pierced with a fork, tossing occasionally, about 10 minutes.
- Add the garlic and mushrooms and raise the heat to medium-high. Cook uncovered until the vegetables are nicely browned, tossing occasionally, 5 to 7 minutes more.
- Add the tomatoes and cook until they soften and release some of their juices, tossing occasionally, about 2 minutes. Lastly, stir in the kale and cook just until it wilts, about 1 minute. Turn the heat off and season to taste with salt and pepper.
- To cook the eggs, bring a small pot of water to a boil and reduce the heat to medium-low. Using a slotted spoon, gently lower the eggs into the water, cover the pot with a lid, and set a timer for 7 minutes. Immediately drain and run the eggs under cold water until completely cooled, about 15 seconds. Peel the eggs and halve them lengthwise. Season with salt and pepper.
- To serve, divide the hash among 2 plates and serve with the eggs.
- Serving Size: 1 serving
- Calories: 350
- Fiber: 8.3 g
- Protein: 13.8 g