Spicy Kale Potato Breakfast Hash – a bright, medley of veggies and spices making for a delicious, egg-free + Whole30 friendly breakfast skillet that’s anything but boring! | Paleo + Vegan
I never thought this day would come.
Yet here I am, entering day 3 of my first Whole30…..not to be dramatic or anything.
But seriously. I’ve made a lot of Whole30 friendly meals in the past, but I’ve never actually considered doing it myself for the full 30 days. I usually just end up considering it for a whole 30 minutes before deciding that it’s just not my thing. Any diet that doesn’t allow me to have hummus and cheese is not the diet for me, ya know.
That being said, while it’s not really something I’ve ever wanted to do for myself and I am however totally willing to do it for Mike – or with Mike rather. Solidarity and all that!
To put it mildly, his health usually isn’t great. He’s got so many aches and pains on a daily basis from arthritis flares ups and God knows what else. He does have good days and periods where he’ll be alright, but then life happens and we get busy and start eating crap, staying up too late, and forget to be be as mindful with his health. So this round of Whole3o was my idea to get us back on track and refocus without eating. What have I got to lose other than (hopefully) a few pounds?
Oh. And to make things just a tad bit more tricky (because that’s life) – we also think that Mike might be possibly be allergic to eggs. Maybe not allergic exactly, but he does seem to have less flare ups when he doesn’t eat eggs. We’re not totally sure yet, but for now – no eggs!
So on to the spicy breakfast hash! Wish us luck this month!
Have you completed/attempted a whole30 before? Any tips/favourite recipes would be very much appeciated!
Don’t forget to #asaucykitchen on instagram if you try this Spicy Kale Potato Breakfast Hash! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 3 tablespoons olive oil, divided
- 1 large sweet potato, peeled & cut into 1/4 inch cubes
- 1 large russet potato, cut into 1/4 inch cubes
- 1 medium |about 1 cup onion, diced
- 1/2 teaspoon sea salt plus more to taste
- 2 cups | about half a bunch kale, chopped into bite sized pieces
- 1/2 teaspoon cumin
- 1 jalapeño, sliced (red will be more spicy than green jalapeños so choose based on your preference)
- 3 stalks spring onions, sliced + more for garnishing
- 1/4 cup | about a small, loose handful, chopped fresh cilantro leaves
- optional Serve with salsa verde and/or top with eggs
- Heat 2 tablespoons olive oil in a large skillet over a medium low heat. Spread out the potatoes over the bottom of the pan as evenly as possible, cover and let cook about 10 minutes. Make sure to come back and the potatoes ever 3-4 minutes.
- Add the remaining oil diced onions to the potatoes and sprinkle with about 1/2 teaspoon salt. Sauté about 4-5 minutes until the onions are soft and starting to golden. Add the kale and cumin and stir until the kale starts to wilt.
- Add the kale, cumin, jalapeño and spring onions and stir. Cook until the added veggies begin to soften and the kale begins to slightly crisp on the edges.
- Taste and season with more salt as needed. Sprinkle the chopped cilantro over the top along with extra spring onions if you like.
- Serve along with a salsa verde, fried eggs, hot sauce or enjoy as is!
Together the potatoes should weigh about 1 1/2 -2 pounds, but don't worry about trying to be exact with that measurement because hash recipes like this are very flexible when it comes to amounts.
Amount Per Serving: Calories: 226 Saturated Fat: 1g Sodium: 21mg Carbohydrates: 29g Fiber: 2g Sugar: 3g Protein: 4g