Baked Potato and Kale Breakfast Hash

Ali Segersten (author) Jul 21, 2020
Baked Potato and Kale Breakfast Hash
Easy Recipe
Prep Time
10 minutes
Wait Time
12 hours
Cook Time
10 minutes

If we make baked potatoes for dinner one night, I like to save one to two so I can make this breakfast hash the next morning. It cooks up very quickly! If you are accustomed to eating a carb-rich breakfast such as bread or cereal in the morning, then this is a great replacement! If you do not tolerate eggs, then add in some leftover cooked salmon or chopped breakfast sausages in place of the eggs.

Preparation Note

You will need a minimum of two large baked potatoes for this recipe. They need to be cold before making this, therefore, are best baked a day ahead of time and refrigerated. This way they crisp up instead of turning to mush when fried in the oil.

2 tablespoons extra virgin olive oil
2 baked russet potatoes chopped
2 green onions thinly sliced
2 cups kale finely chopped
4 eggs whisked
2 pinches sea salt