Roasted Potato and Kale Hash
A great one pan breakfast that is paleo, Whole30 compliant and great for a lazy weekend brunch option.
Servings: 4
Ingredients
- 4 medium Yukon gold potatoes (sweet potato works really well too)
- 1 large onion
- 3 cloves garlic
- 1 large bunch kale
- 3 tbsp olive oil
- 1 1/2 tsp Italian seasoning (or dried oregano)
- 1 tsp chilli powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 8 eggs
- 4 green onions
Instructions
- Preheat oven to 450*F. Line a large baking sheet with parchment.
- Cut potatoes into small cubes (about 1/2 inch). Dice the onion, finely chop garlic and wash, de-stem and chop kale.
- Combine the potatoes, onion, garlic, oil and seasonings in the large baking sheet and mix well.
- Spread the veggies out evenly on the baking sheet and roast in the oven till potatoes are soft and starting to brown (about 20mins).
- Turn down the oven to 400*F, to the baking sheet with potatoes, sprinkle the chopped kale on top. Put the pan back in the oven for a min or two to wilt the kale.
- Take the pan out again and make 8 indents in the hash with a large spoon. Crack an egg in each indent.
- Put the pan back in the oven for 8-10 mins until egg whites have firmed up.
- Once the eggs are set, sprinkle with chopped green onions and serve.
