This healthy breakfast hash recipe is super simple and delicious.
Serves 3-4 | Prep: 15 minutes | Cook: 20 minutes
INGREDIENTS:
1 tablespoon canola oil
1 bell pepper, chopped
8-10 Little Potatoes, cooked and quartered
1 handful chopped kale
2-3 small tomatoes, quartered
4 eggs
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
½ avocado, chopped
INSTRUCTIONS:
Heat oil in a large skillet over medium-high heat.
Add bell peppers, potatoes and kale and cook until potatoes are golden brown and peppers are tender-crisp. Add tomatoes.
Top with 4 eggs, season with salt and pepper, cover and cook until eggs reach desired doneness (approximately 2-5 minutes).
Sprinkle with parsley, chives and avocado. Serve immediately.
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