Kale and Potato Breakfast Hash with Eggs

If I was a betting person, I would guess that 99% of you would never think to purchase kale from your local grocer. I sometimes refer to kale as one of the "misunderstood vegetables".

As part of the cabbage family, Kale is destine for more than a bedding for fish and cold cut platters.

So you got Kale... now what? Truth be told, kale is an easy ingredient to cook with.

In addition, Kale and its sisters (mustard greens and collard greens) are high in vitamin C and calcium.

This is a great weekend breakfast recipe for those lazy slow mornings that are so few and far between. Tuck this recipe away for that next time.

Ingredients

8 cups kale leaves
2 cups shredded potatoes - home shredded or pre-packaged
3 tbsp extra-virgin olive oil
2 tbsp prepared horseradish
1/2 tsp freshly ground pepper
1/4 tsp salt - kosher or sea preferred
1 medium shallot, minced


Process

1) In a bowl, combine horseradish, shallot, salt and pepper - set aside

2) Thoroughly wash kale then hand tear the leaves

3) Place kale in microwave- safe bowl and cook covered in the microwave for about three minutes until leaves are wilted

4) Remove from microwave, drain kale and let cool

5) After the kale has cooled - finely chop the kale

5) In a large bowl, combine chopped kale, potato and horseradish mixture - mix well

6) Using the olive oil, heat a large non-stick skillet over medium to medium-high heat

7) When oil is hot, add kale mixture into skillet in an even layer and cook

8) Every 3 to 5 minutes, stir the kale mixture around in skillet and return to even layer

9) Continue process until potatoes brown to a golden color and begin to crisp - about 14 to 17 minutes

10) When mixture is starting to brown, prepare poached or sunny side up eggs

11) To serve, plate cooked kale hash and top with cooked eggs