Crispy Potato and Kale Hash

Breakfasts can be so difficult sometimes. Getting something healthy and delicious before running out the door. The boys are in school now so I get a little more time in the mornings to myself with the girls. So besides smoothie bowls, I’m filling up on these. Seasoned crispy potatoes with lots of kale, eggs and a little parmesan, I’m obsessed.

Ingredients

• 3 tbsp. olive oil
• 1 russet potato, medium dice
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 2 tsp. chili powder
• 2 garlic cloves, peeled and minced
• 1 cup kale, trimmed and chopped
• 2 eggs
• salt and black pepper
• garnish with parmesan cheese

Directions

Heat a large skillet with olive oil over medium heat. Add in the potatoes and season with the spices. Spread out into an even layer so they start to crisp. Let them cook for about 8-10 minutes. Stirring occasionally. Add a little water half way through just to help cook through.

Once they start to crisp up add in the garlic, kale and eggs. Stir it all together until the kale starts to wilt down and the eggs scramble in about 2 minutes. Season again as needed. Serve with a little grated parmesan cheese. Enjoy!