Breakfast (or Lunch or Dinner) Kale and Potatoes

My go to meal these days is some sort of potato hash topped with an egg. In it’s most basic form, it can just be potatoes, onions and spices, but jazzed up with extra veggies and perhaps a little bacon (just sayin’…cause, why not?) it becomes a cost-effective, healthy and satisfying meal. And it takes very little time out of your busy life! Plus you can make a big batch on the weekend and eat it for several days. This is a basic recipe with kale and garlic. My favorite variation is to add sweet potatoes, bell pepper, onions and carrots.

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Ingredients:

6 medium organic yukon gold or red potatoes

4 cloves garlic, finely minced

1 Tbs. unsalted butter

1 Tbs. olive oil

salt and pepper to taste

a few shakes of red chili flakes

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1 bunch green kale, de-stemmed and broken into bite-sized pieces

Wash potatoes well. Cut each potato in half, lengthwise, and then in half lengthwise again, so that when you slice it into thin pieces, they look like quarter-moons. if you have small fingerling potatoes, which you can also use, those can be half or full moons :). Heat oil and butter in a large frying pan. Add minced garlic over medium-high heat and sauté until it just barely starts to brown. Add potatoes, spices and salt and pepper, starting with a few pinces of each. Cook, stirring every few minutes, so that the potatoes brown a bit. After 10 minutes, add the kale, turn the heat down to medium low, and cover the pan. Continue to cook for 8- 10 minutes until potatoes and kale are tender. Taste to see if you want to add more salt. You probably will. Potatoes suck up salt like a sponge.

Fry or soft boil or poach an egg, begin sure to leave the yolk nice and runny and pop it on top of a plateful of these. Or serve at dinner alongside a main dish of beef or chicken.

Serves 4 for one meal or just you for many meals!

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