Eggs with Carrot, Kale, and Yukon Gold Potato Hash

This is a good way to eat your one egg a week and it’s full of vitamins and mineral!

Ingredients

1 carrot, peeled and cubed

2/3 c finely chopped onion

1 clove garlic, minced

3/4 lb Yukon Gold potatoes

1 (5 oz) pkg baby kale

1 green onion, chopped

4 large eggs

Directions

1. Saute carrots, onions, garlic, and potatoes in a large non-stick skillet. Add 2 Tbs of water, cover and let cook undisturbed, 5 minutes.  Stir, and cook 5 more minutes.
2. Add kale, green onion, and 1/4 tsp each of salt and pepper.  Saute 15 minutes or until the kale is wilted and veggies are tender.
3. Set aside.  Cook eggs over easy or sunny side up.
4. Serve by topped eggs with hash.