This hearty breakfast potato scramble is one of my favorite ways to start a busy morning, especially when I need something that will keep me full for hours. With plenty of protein, carbohydrates, and healthy fats, it's a great option for growing teens, active families, or anyone needing a more substantial meal to fuel their day. I love using whatever extra vegetables I have in the fridge, so it turns out a little differently every time. Everything cooks in one pan, making it an easy breakfast to pull together. It also works well for meal prep! Make a batch ahead of time and reheat individual portions in a small, covered skillet with a few tablespoons of water until heated through.
Ingredients
Potatoes
3 tablespoons
extra virgin olive oil
1½ pounds
yukon gold potatoes
diced
½ teaspoons
sea salt
½ teaspoons
black pepper
Hash
½ medium
onions
chopped
2
chicken sausages
chopped
4 large
eggs
whisked
2 cups
chopped
kale