Scrambled Eggs with Kale & Hash Browns

Kale for breakfast? I think so!  This is a super fast & super easy recipe.

I was beyond skeptical, but Eric was pacing around like a caged animal while it cooked, telling me every time he set foot in the kitchen that, “I can’t stay out here. This smell is making me crazy. It smells soooo good!” So I present to your taste-buds – Kale & Eggs with Hash Browns!

Ingredients (for 2 people)
4-5 large, organic, local, kale leaves – washed and ripped into pieces – NO STEMS! (I used curly kale, and liked it for it’s unique texture with the eggs)
6 free range, vegetarian diet eggs
2 average sized organic, local carrots – sliced thin
2-3 organic, local chives – chopped
2 organic, local garlic scapes (or 1 tsp organic garlic) – sliced thin
4 slices Heidi Ann Swiss Cheese  – a low-fat cheese that my grandma got me hooked on!
2 local, organic potatoes (I used Yukon Gold – I CANNOT GET ENOUGH OF THESE!)
1/2 of a small, organic, local sweet onion (I used Pontiac) – chopped
1-2 TBSP Earth Balance (non GMO – yay!)
Organic Extra Virgin Olive Oil

1.) Put a small amount of oil in a pan. Put rinsed (but not dried!) and ripped up kale in the pan with everything but the eggs, onion and cheese. Cover, and cook on medium low heat for 15 or so minutes. Kale with be wilty and resemble cooked spinach. If you aren’t sure if it is done, try it! Most of my curls were gone by the time it had simmered down.
2.) While your veggies are cooking, in a separate pan, melt 1 TBSP of Earth Balance and add your onion. I hold my shredder over the pan, and shred the potatoes directly into it. Once all shredded, crank the heat up to medium high. If you keep it too low, they will not brown. Cook about 5-7 minutes on each side, flip when browned. When you flip, you may need that extra Earth Balance to keep them from sticking. I just put a bit on top of them, and it usually melts down and does the job.
3.) When your kale is cooked, which should be around here, plate it. I poured the little bit of leftover fluid  from the kale into my hash brown pan in an attempt to keep those vitamins in my food – who knows if it works. I then used the kale pan for my scrambled eggs. Prep your pan with a  little olive oil, and put it back on the burner over medium low heat.
4.) Beat your eggs up until no whites/yellows remain. My mom whips the heck out of them, and makes the best scrambled eggs I ‘ve ever had, so these egg tricks are hers. If I think it is enough, I usually will go for another minute after that point to get them “mom passable”. If you prefer salt and pepper, add that now.
5.) Pour eggs into your warmed pan with oil. Move them slowly with a spatula for the first 2 or so minutes. Again, a mom trick. Once they get some form, leave go for a bit. Cook until mostly solid with a little bit of runny. The lower heat on these helps to get them to just the right state of being to add the kale mix. You will likely be flipping your has browns somewhere in here.
6.) Once the eggs are a bit shiny with goo, but mostly cooked, add the kale. Mix and cook for another minute. Top with 4 slices of Heidi Ann Swiss and cover it all. Cook 1-2 minutes until cheese melts.
7.)Everything timed out just right for me that I got to plate eggs and hash browns at the same time. We topped our hash browns with organic ketchup, and eggs with hot sauce. Yum!


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