Carrot, Kale, and Potato Hash
Ingredients
- 1½ lb Yukon Gold potatoes, peeled and cubed
- 4 carrots, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup olive oil, divided
- 1 (16-oz) pkg chopped kale
- ½ cup gluten-free vegetable broth
- 2 Tbsp chopped fresh basil
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 12 large eggs
Instructions
- Cook potatoes, carrots, onion, and garlic, covered, in 3 Tbsp hot oil in a large skillet over medium heat 5 minutes. Uncover, stir, and cook 5 minutes or until browned.
- Add kale, broth, basil, and ½ tsp each salt and pepper. Sauté 15 minutes or until kale is wilted and vegetables are tender.
- Meanwhile, in a separate skillet, heat 1 Tbsp oil. Crack 6 eggs in skillet; sprinkle with ¼ tsp each salt and pepper.
- Cook 2 minutes per side or to desired doneness. Repeat with 6 eggs and ¼ tsp each salt and pepper. Top each serving of hash with 2 eggs.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
379
|
379
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 19 | 19 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 601 | 601 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
