Eating 5 to 9 servings of fruits and vegetables each and every day can be a challenge for all of us. That’s why I secretly love when I can get several servings first thing in the morning. It starts the whole day out on the right track. This recipe is one of my favorite breakfasts, one of those recipes you create by accident but turns out so good. One morning I was simply making fried potatoes for my husband. I wanted more vegetables so threw in some chopped kale since it’s all I had on hand. Simple and such a great flavor combination especially if you go the extra step and add a runny poached egg on the top. Yum!
Since my original two step process with this hash I tried adding onions, garlic, and even red peppers. You can certainly add these extras but I still like the simple original two ingredients. Simple, crunchy and savory.
I’ve used many different types of potatoes and they all turn out great. The image shows a potato medley of purple, white and red potatoes. This recipe provides healthy fats, fiber to help you feel full and satisfied and a good dose of Vitamin A, Vitamin C and beneficial phytonutrients.
- 1 tablespoon extra virgin olive oil
- 1 Russet potato or 6 small New Potatoes, diced
- Garlic salt and pepper to taste
- 4 kale leaves, stem removed, chopped
- 2-3 fresh Basil leaves, finely chopped
- Poached egg (optional)
- Heat olive oil over medium heat. Add the potatoes and sprinkle with garlic salt and pepper to taste.
- Cook potatoes until they are browned and fork tender, about 6 minutes, turning occasionally to brown all sides.
- Add the kale and basil and cook an additional 1 to 2 minutes.
- Serve on plate with poached egg.