This is a good way to eat your one egg a week and it’s full of vitamins and mineral!
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
- 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.
- 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.
- Set aside. Cook eggs over easy or sunny side up.
- Serve by topped eggs with hash.