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. 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.
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
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 addtional 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.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.