Inspired by this post by the lovely and creative Julie, I recently experimented with my own rendition on a breakfast hash… only I served it for dinner with a side of sunny-side-up eggs. It was a major success, so I wanted to pass on the recipe!
*Serves about 3 or 4 adults, give or take*
**Do not skip the lemon in this recipe– it was the key to a very flavorful vegetarian hash**
Ingredients
- one bag of small variety potatoes (like red-skinned, purple, and baby yukon gold)- I snagged mine at Trader Joe’s (about 10 small potatoes), chopped into 1/2-inch cubes
- 2 Tbsp butter
- 1/2 sweet onion, finely chopped
- 1 bunch kale, shredded
- 1/2 lemon, squeezed
- 1/4 cup parmesan cheese, grated
- sea salt, to taste
Heat the butter in a skillet over medium heat. Add chopped onion and cook until almost caramelized (just beyond the translucent stage), stirring but not too often or they will not achieve that sweet flavor that comes with caramelization. Add potatoes and salt, then stir. Cover and turn down heat a bit (to medium low). Cook for 10 – 15 minutes or until potatoes are tender. Add kale, stir, and cover for another 2 minutes. When kale has wilted, add lemon juice, stir, then sprinkle the parmesan cheese on top. Cover, turn off heat, and allow cheese to melt. Serve warm!
This makes a tasty, cheap, and somewhat healthy meal when combined with fresh eggs. The perfect stick-to-your-ribs fall breakfast!
Hope you have a happy weekend!
Oh yummy, this is right up my ally- great breakfast! Hope you guys have a good week-end.
This looks awesome! I still love the roasted root vegetable recipe you posted awhile back and make it a lot. Do your kiddos eat these foods, though? Rho used to eat everything, but like most kids sometime in his 2nd year he disavowed all mixed, green, or new things. If they don’t eat these dishes, do you modify the recipe to make a simpler version for kids?
Liz– it really just depends on the day! Emil eats everything, while the older two have definitely become more picky. We generally put a small amount of everything we’re eating on their plates and encourage (but not force) them to taste everything. Milo has grown to love kale– the more lemon, the better– and often asks for it for dinner while picking around potatoes or meat. Dinner time around here is often a little crazy, but we try to introduce new foods with little expectation. And more often than not, they end up eating a variety of fruits, nuts, small amounts of cheeses, and yogurt in addition to tastes of the original meal. Not ideal, but I know it will get easier, as long as they are tasting a variety of foods. Good luck!
Thanks for the feedback! Sounds about like us. I always give him serving of everything without forcing him to eat it, hoping that it starts to look like “normal” food to him. And I also definitely supplement with the exact same things you mentioned – plus sometimes hummus and veggies (one of the only ways he’ll eat them!) This summer he would occasionally like to eat kale from the garden, but I could rarely get him to eat it indoors. Same with arugula – the loved it the first time he tried it, and then I couldn’t get him to try it again. I SWEAR he has an aversion to green. I actually wonder if it’s evolutionary… I have read that kids like sweet things because sweet things are never poisonous. So by having an aversion to green, a caveman toddler could survive better by not accidentally eating a poisonous plant. At least that’s what I tell myself. 😉 They are such rascals!