Breakfast Potato Mushroom Kale Hash (GF, DF, Vegan)

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Here's another gluten free, grain free breakfast for you! I made this vegetarian hash for brunch as an addition to scrambled eggs, toast and turkey bacon. And made a little scramble with eggs to take to work. It would also be good wrapped in a tortilla with hot sauce and melted cheese as a breakfast burrito to go. 

Serves 6. 

Breakfast Hash with Potato Mushroom + Kale

2 tablespoons olive oil 

3 russet potatoes, peeled, 1/2 inch dice

1 large or 2 small leeks, halved, thinly sliced

10 oz cremini mushrooms, sliced

2 teaspoons coarse kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

2 big handfuls of chopped kale

In a 12 inch skillet, set over medium heat, warm oil. Add potatoes, leeks, mushrooms. Season with salt, thyme, sage, pepper, garlic powder, onion powder and paprika. Cook until potatoes are tender, stirring frequently, about 15 minutes. Stir in kale and cook about 5 minutes more. 

Egg Squares (Paleo, GF, DF)

Occasionally, I forget that I hate eggs and make these egg squares. There are just enough veggies in here to balance the eggs out. When it comes to eggs and me, it's all about a delicate ratio of cleverly disguised egg to other things like saluted vegetables, starch or meat. 

I ate these on sweet potato toast. It's not toast. I was fooled into this one by some very attractive images on pinterest with yummy comments. Sometimes, when you don't have a certain food for awhile, you are easily duped into accepting something like a roasted slice of sweet potato as toast. What am I talking about? I'll tell you: take a sweet potato, cut it into 1/4 inch thick slices lengthwise, put those slices in the toaster and use it as a stand in for bread. It's delicious but it's not toast. (That said, I will probably make it again.)

This recipe makes a big pan off egg squares, feel free to use a smaller pan and cut the recipe in half. 

Egg Squares

splash olive oil

2 leeks, white parts only, halved, thinly sliced

8 oz mushrooms, sliced

1 bunch kale, stems removed, chopped

10 eggs

s + p

Heat oven to 350 degrees. Lightly grease or paper a 13 x 9 inch pan.

In a large skillet or wok over medium heat, warm oil. Add leeks, mushrooms and kale, cook until soft, about 10 minutes. Arrange evenly in prepared pan. 

In a bowl, whisk eggs. Season with salt and pepper. Pour over cooked vegetables. Bake until egg set in the middle, about 25 minutes. Cut into squares. 

Tortilla Espanola

The spanish tortilla.  A staple on spanish tapas menus.  It's great for breakfast or a little bite anytime of the day.  

Makes about 8 servings. 

Spanish Tortilla

1/2 cup olive oil

1 small yellow onion, thinly sliced

2 baking potatoes, peeled, thinly sliced

3 cloves garlic, peeled, minced

s + p

pinches of smoked paprika

5 eggs, beaten

Heat an 8 inch skillet over medium low heat.  Add olive oil.  Heat.  Add onions, potatoes and garlic.  Season with salt, pepper and paprika. Stir/flip occasionally to encourage even cooking and avoid browning.   Cook until potatoes and soft but not falling apart, about 10 minutes.  

Drain oil from pan and reserve.  Transfer cooked potato mixture to bowl and toss with beaten eggs.  Wipe out pan, return to medium low heat.  Add 2 tablespoons of reserved oil back to pan.   Pour in potato egg mixture.  Cook until just set in center, about 20 minutes.  Carefully place a plate over skillet and invert tortilla on to the plate.  Slide tortilla back into skillet to finish cooking remaining, uncooked side.  Cook 5 minutes.  Remove from skillet and let sit 20 minutes before serving.  Serve warm, room temperature or cool.  

Breakfast in a Hurry: Ham, Egg + Cheese Frittata

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I decided I needed a very quick but very satisfying breakfast for busy weekday mornings.  I have a few others up my sleeve I'll be posting in the next few weeks.  This was one of them.  I make a pan of these Sunday night, cut it into squares and then monday morning eat a square on a piece of seedy, sprouted whole grain bread.  It's delicious and the protein holds me over til lunch.  

I call these egg squares, but it's a frittata with ham, leeks and cheese.  

4-6 servings.

Ham + Cheese Egg Squares

1 leek, white + light green parts, halved, thinly sliced

4 oz sliced ham, chopped

2 oz sharp cheddar cheese, grated

5 cage free eggs

s + p

Heat oven to 350 degrees and grease an 8 x 8" pan.  Set it aside.  

In a small saute pan, heat a oil over medium heat.  Add leeks.  Cook until soft.  Remove from heat and toss with chopped ham.  Spread ham and leek mix over the bottom of the prepared pan.  Sprinkle evenly with grated cheese.  

Crack eggs into a bowl, season with salt and pepper.  Whisk until yolks and whites are well combined.  Pour over cheese, ham and leeks.  Arrange ingredients under the eggs, maybe pressing of stirring if needed.  Place in oven and bake 20 minutes, eggs should be just set.   

Remove from oven.  Cut into squares.  I like to cut out a bread sized square, put in on a piece of multigrain toast.  And eat it.