Green Kale & Asparagus Breakfast Hash
THIS TIME OF YEAR, WE’RE ALL A LITTLE BIT IRISH, RIGHT?!
Egg and potato breakfasts are a weekend staple in our house, and I wanted to whip up something a little more festive than our typical spread. I’m also not about waiting around for brunch to cook on Saturday mornings; I’m ready to eat!
This is a quick 30-minute recipe that can be thrown together any weekend, or even weekday, morning. Most busy mornings I opt for a smoothie for a grab-and-go breakfast, but sometimes I’m looking for something a little more hearty, and warm – the spring mornings can get a little cold for smoothies here in Colorado.
While I’d love to admit that I jump out of bed with my alarm, and have the time for a full breakfast, that just isn’t my reality. Roasting the veggies gives me time to get ready for my day in between steps in the recipe. Chop up those veggies and get them in the oven – do hair and make-up. Come back to the kitchen, fry up an egg, toss it all together! If you have time to eat at home – STELLAR! I typically pack it to go and eat once I get to work.
GET INTO THOSE ST. PATTY’S DAY VIBES WITH THESE ROASTED POTATOES AND GREEN VEGETABLES!
Not to mention the Irish white cheddar on top. This Kerrygold Dubliner has been a favorite of mine since I was a kid. It has a rich, sharp flavor that pairs with the spice in the potatoes (white pepper is a game changer in this one!).
Green Kale & Asparagus Breakfast Hash
Prep Time: 30 min
Servings: 2
INGREDIENTS
4 small yukon gold potatoes
10 medium spears of asparagus, trimmed
2 c chopped green kale
2 eggs
1 oz. white cheddar cheese, Kerrygold Dubliner
1 Tbsp. olive oil
2 tsp. granulated garlic
pink HImalayan sea salt, to taste
butter, optional for pan
INSTRUCTIONS
Preheat oven to 425 deg. F.
Chop potatoes into bite-sized pieces; the smaller the bites the quicker they cook!
On a foil-lined or greased pan, evenly spread potatoes.
Drizzle olive oil onto potatoes, then top with garlic, white pepper, and salt to taste. Mix around on pan as needed to evenly coat.
Bake potatoes for 20 minutes.
While potatoes are baking, chop asparagus as desired; can also be served in full spears.
After the 20 minutes are complete, add asparagus and kale to the same pan; optional to add additional oil and salt.
Bake for additional 5-10 minutes. Add kale for only the last 5 minutes - it goes quick!
While all vegetables are baking, heat a skillet to medium heat.
Coat pan with butter (works best for over easy eggs!) or oil of choice.
Cook eggs to desired doneness.
Remove vegetables from oven and toss together; plate on a medium to large dinner plates.
Top vegetable hash with eggs.
Slice white cheddar cheese into shavings and add on top of scramble and eggs.
Enjoy!
NUTRITION INFO (1 SERVING)
Calories: 360, Fat: 14g, Carbohydrates: 44g, Fiber 5g, Sugar: 4g, Added Sugar: 0g, Protein: 17g
MAKE IT PALEO:
Use oil instead of butter to grease the pan
Opt for no cheese
MAKE IT VEGAN:
Substitute the egg for tofu scramble or veggie-based meat alternative of choice
Use oil instead of butter to grease the pan
Opt for no cheese
EXTRA PROTEIN?
Add an extra egg or additional breakfast proteins
xx,
mallory