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.
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.