Sometimes you just need a hearty breakfast. I finally made it back into the running circuit after several broken toes and flare ups. Ryan and I ran the Bull City Race Fest 5 Miler yesterday and had a blast! I was supposed to do the half marathon, but decided to drop back and not push myself. Best decision I have made yet!! When I got home, my stomach started growling instantaneously, and made me think of this amazing hearty breakfast I made a few days prior.
I always have sweet potatoes in my kitchen now, especially being gluten free. I still crave carbs and since bread doesn't cut it, sweet potatoes fill that void. I usually bake a few at a time, so I have leftovers to eat during the week. I just happened to have one already cooked in the fridge, so chopped it up and made a hash. If you plan ahead, you can bake the potatoes the night before for a quick breakfast the next morning.
In my opinion, a breakfast hash isn't complete without a fried egg (runny yolk of course) on top! I tossed a little kale in there for some color and Vitamin A, C and K!!
Sweet Potato & Kale Breakfast Hash
Yields: 1 servingPrep Time: 5 minutes
Cook Time: 10 minutes
1 small sweet potato, cooked and cubed
1 teaspoon grapeseed oil, split
2 tablespoons red onion, diced
1 cup fresh kale, chopped
1 slice favorite cheese
1 organic egg
salt and pepper
Over medium heat, saute the onion in 1/2 oil in a medium saute pan until translucent (about 5 minutes). Stir in the kale and cook just until wilted, then add in the sweet potato and heat through. Transfer the hash to a plate, top with a slice of cheese right away to allow this to melt.
Add in the remaining grapeseed oil and fry the egg to desired style. I like an over-easy egg so the yolk is still runny. Place the egg on top of the hash and salt and pepper to your little hearts desire! Enjoy!
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