I love breakfast. Sometimes when we have busy mornings and I only grab a Luna bar or something snack-like for breakfast, I still need to then have a real breakfast. Even when it’s noon, I still need breakfast before moving onto lunch. Awhile ago I was out to breakfast and I saw an item on the menu called Farmer’s Market Hash. I actually didn’t order it, but I saw it and I kept thinking I wanted to create my own version at home. So the beauty of this is just the method, the ingredients and amounts don’t matter. I love recipes like that.
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| Start with potatoes and veggies of your choice. I used purple, red and Yukon gold potatoes, a sweet potato, carrots, some red onion and kale. Plus a couple of cloves of garlic. (Or less if you don't like garlic) |
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| Dice everything up pretty small. Even sizes ensures that things cook equally, but small also helps it all cook quickly. While you're dicing, heat a pan with some olive oil, probably a tablespoon or so, more if you're making a big batch. Season as you go; I sprinkle with some sea salt, a few twists from my pepper grinder and then toward the end I add my salt-free seasoning. |
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| When the potatoes and other veggies are almost tender, add the kale that you have washed and chopped. Season everything a little more and stir frequently. |
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| For me, I consider it done when everything is tender and the outsides are crispy. I love to eat mine with an over easy egg on top. |
