Breakfast Skillet
Ingredients
The base
-
1
tbs
olive oil (or butter or bacon fat)
-
½
lb
potatoes, chopped (about 2 cups)
-
½
lb
sweet potatoes, chopped (about 2 cups)
-
1
lb
medium leeks, thinly sliced (about 1 ½ cups)
-
2
cups
chopped kale, loosely packed
Seasoning
-
1
tsp
salt (or more to taste)
-
to taste
black pepper
-
½
tsp
smoked paprika
Eggs
Instructions
- Heat olive oil in a large covered skillet over medium-low heat.
- Sauté potatoes and sweet potatoes for 20 to 30 minutes until tender, stirring occasionally.
- Season potatoes with salt, pepper, and smoked paprika.
- In a separate skillet, steam leeks with 2 tablespoons of water covered for about 5 minutes.
- Add kale to the leeks and cook for another minute, then remove the lid and cook for 30 seconds to evaporate excess water.
- Fry eggs one or two at a time in the same skillet until desired doneness.
- Once potatoes are cooked, layer leeks, kale, and eggs on top and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
262
Total fat
8g
Total carbohydrates
38g
Total protein
11g
Sodium
716mg
Cholesterol
164mg
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