This Isn’t How Your Mom Made Breakfast
There is a new coffee shop in town that serves sweet potato & kale hash. Prior to seeing it on the menu my idea of breakfast hash was cornbeef, hashbrowns, and a sunny side up egg. My curiosity was peeked and I had to try it.
Now I’m not a big fan of kale, unless it is added to a sweet strawberry smoothie that all but hides it’s taste. To say I was skeptical is an understatement but I love trying new things and was eager to find out.
This breakfast did not dissapoint! I now get it every time I’m there. Well, ok I alternate between this and the jalapeno biscuit with turkey sausage, spinach, and a sauce I have not been able to replicate yet. But I will!
There is something about the sweetness of the potato and the kale that has soaked up all the flavors of spice. It’s a mix of crunchy soft potatoes, smooth runny egg yoks, and aromas of the spice that make this a perfect fall breakfast.
Honestly, now that I’ve found this super simple recipe I’ll eat it all year round. It’s great with or without the egg. Depending on my mood and how healthy I want to keep it, I may throw in a little sausage and corn.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: If you like your breakfasts to be more hearty, throw in some breakfast sausage or crumbled bacon.
Recipe and image courtesy of Isabel Eats
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