Potato & Kale One Pan Breakfast
There are morning, especially in the early days of spring, when it still feels like winter's got a hold on me. So when it does, I turn to dishes like this one. It's hearty without being heavy & the red pepper flakes ignite a fire in my belly, warming up my bones.
I try to include in my cooking a simple array of spices one can easily find in just about every pantry. Garlic, salt, pepper & red pepper flakes are common in just about every household, but together they form the perfect crescendo of pungent heat.
I don't know about you, but I grew up with potatoes at just about every meal. Although this is no longer my reality today, they still have a place on my plate and in my heart.
The potatoes, depending on the ones you use, can be either quite buttery & soft or lean more towards the dry side. If you feel, when you taste the dish that the lack the creamy interiors you desire, simply add a dollop of butter or coconut oil. This luscious layer of fat will elevate the overall feeling of this dish and transform it into good old soul food.
Be warned, once you have a serving, you may want to gobble down the other..which on a cold fall or spring day, may just be what the doctor ordered.
wheat free, dairy free, soy free, vegetarian
3-4 fist sized potatoes
3 large kale leaves, stems on
3 cloves garlic
½ t red pepper flakes
1 T coconut oil
10 mins prep + 15 mins cook
Heat oil in a large skillet over medium low heat.
Add potato & enough water to cover the bottom of the pan, then cook covered until the potato begins to soften, about 10 minutes.
Add garlic & pepper flakes, cook until the garlic becomes fragrant.
Shred kale & dice tomato, add them along with a splash of water, salt & pepper.
Crack eggs into the middle of the plan & cover once more until the eggs have set, about 5 minutes.