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.
Ingredients
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
