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 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 in 3 Tbsp hot oil in a large skillet over medium heat 5 minutes, covered. Uncover, stir, and cook 5 minutes or until browned.
- Add kale, broth, basil, and ½ tsp each salt and pepper. Cook 12 to 15 minutes or until kale wilts and vegetables are tender.
- Meanwhile, heat 1 Tbsp oil in a separate skillet over medium-high heat. Crack 6 eggs in skillet; sprinkle with ¼ tsp each salt and pepper.
- Cook 2 minutes per side or to desired doneness. Repeat with remaining eggs and ¼ tsp each salt and pepper. Serve eggs over hash.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
377
|
377
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 19 | 19 |
| Carb (g) | 33 | 33 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 607 | 607 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
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