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Kale & Potato Breakfast Hash

Course Breakfast
Servings 2 people


  • 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


  1. 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. 

  2. 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.

  3. 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.

  4. Divide the hash onto two plates, and top with the eggs. Enjoy alongside some hot coffee and leisurely conversation. ?