When a tasty dish made an appearance in my house twice a week I know it is worth to share with you guys. I am on a nice, filling, tasty breakfast on weekends, something Andy & I can eat while giving small bites and Hugo. That my friends, was a huge success on all accounts.
It starts with baby potatoes that are clenched in a pan with a little garlic and peppers. Then comes kale that gets thrown until just wilted and soft. Finally the eggs go over the top with some grated cheddar. The entire pan is cooked for a few minutes until the eggs are cooked just with always nice yellow and flowing. (You can change the cooking time depending on how done you like your eggs.)
I think it would be a amazing food preparation for brunch when you want something that will serve many people, is beautiful and impressive-looking, while being easy as possible. And does it hurt that he has all the colors of the rainbow?
Have a wonderful weekend!
- 2 tablespoons of olive oil
- 1 lb fingerling potatoes, thinly sliced
- 1 bell pepper, sliced
- 2 garlic cloves, chopped cheddar cheese
- 2 oz grated
- 1 bunch cabbage palm, chopped
- 4-6 eggs
- Preheat oven to 400F. Heat oil in a large cast iron skillet over medium-high heat.
- When the pan is hot, add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crisp. Add peppers and garlic, and cook until tender.
- Add kale and stir until slightly wilted. Add more salt and pepper.
- Use a spoon to do well in the hash and eggs add more salt and pepper. Sprinkle grated cheese on top.
- Bake for 7-9 minutes or until the eggs are to your desired consistency. (7 minutes was perfect for me.)
* this is a sweet cabbage that is beautiful in this area. Regular harder kale would work too