|10 min||35 min||4|
|1 1/2 tbsp||Ghee (or coconut oil, melted)|
|1 bunch||Kale (large)|
|2 potato||Potato (large, cut into 1/2-inch dice - organic)|
|1 large pepper(s)||Red bell pepper (cut into 1/2-inch dice)|
|1 large||White onion (cut into 1/2-inch dice)|
|4 large egg||Egg|
|1 avocado(s)||Avocado (diced)|
|8 tbsp||Salsa, ready-to-serve (2 tbsp. per serving)|
|1 pinch||Sea salt|
|1 dash||Black pepper|
1. Preheat oven to 400° F.
2. Toss potatoes, pepper and onion in 1 tablespoon of the ghee and season with salt and pepper. Place in oven and cook for approximately 30 minutes, or until potatoes are tender and nicely browned, stirring every 10 minutes.
3. When the potatoes have 10 minutes left to cook, rinse the kale under cold water to remove any dirt. Using a sharp paring knife, cut out the rib of each kale leaf. Slice the leaves roughly 1⁄2" thick. Heat remaining ghee in a large sauté pan or wok over medium-high heat. Add the kale. Cook, turning the leaves over occasionally until they have wilted and are tender. Season with salt and pepper. Remove to a bowl and cover to stay warm.
4. Rinse the pan that you just cooked the kale in and add 2” of water. Bring to a boil and then reduce to a simmer. Crack an egg into a ramekin or tea cup and gently slide it into the water. Repeat with remaining eggs. Cover with a lid and turn off the heat. Turn on your timer for 3 minutes for a runnier yolk, and 4 minutes for a firmer yolk.
5. While the eggs are cooking, place kale in four bowls and top with potato hash.
6. Once the eggs are cooked, remove from water with a slotted spoon and place egg on top of the kale and potato, followed by avocado and salsa. Season to taste with salt and pepper. Serve immediately.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.
The most common Haas avocado has a pebbly skin that turns from green to purplish-black when ripe.
Add Nitrate free Turkey Bacon for more protein!