Mushroom and Kale Hash with Poached Eggs

Recipe Courtesy of Tastespotting.com

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Yield: 4 servings

Ingredients

• 2 large potatoes, scrubbed (but not rubbed), peeled, and cut into ½-inch dice
• ½ large onion, chopped
• 2 cloves garlic
• 1 pound small crimini mushrooms (or “baby bellas,”)
• 1 large bunch kale, washed and chopped
• olive oil for cooking
• pinch each of dried basil, oregano and crushed chili peppers
• about 4-5 sprigs fresh parsley, leaves chopped
• salt and pepper to taste
• 8 large eggs, poached (or fried)

Directions

Bring a medium pot of water with about a teaspoon of salt to a boil. Add the potatoes and cook until just before completely done, about 10 minutes. Drain water.

Heat about 2 tablespoons olive oil in large frying pan. Add onions and garlic and cook over medium heat until soft. Add cooked potatoes, turn up heat and cook until potatoes are crisped and brown.

Add mushrooms, kale, herbs/spices, and more oil if needed. Stir-fry until cooked through, about another 10 minutes. Taste and season with salt and pepper.

Serve in individual bowls, each topped with 2 poached eggs. Sprinkle with pepper and chopped fresh parsley.

Tags: Breakfast, savory