As I've said before, breakfast is by far our favorite meal- we often find ourselves making a different version of breakfast for lunch and sometimes dinner ;-) During the week it usually consists of smoothies, overnight oatmeal, yogurt, and quick egg dishes. So, come Saturday and Sunday we truly relish in the event of being home together for this "event".
While going out to brunch is fun and all, waiting in lines with a toddler ain't always so fun. So we've been on a quest to recreate some of our restaurant favorites. Recently, Matt and I have fallen in love with a new restaurant down at the beach called Stock-Pot. Ammmmmazing home made soups and whole-food inspired entrees sourcing from locally farmed ingredients. Matt's favorite menu item is their sweet potato corned-beef hash. Skeptical me... not a huge red-meat eater, tried a bite of his beloved hash and loved it!
After attempting to make this brunch dish a couple times now, I feel I've truly mastered it and made it my own version. While at the farmers market this weekend, I picked some beautiful sweet potatoes along with my favorite- the purple potato! First off, they're a gorgeous color, and secondly, they contain four times as many antioxidants than a normal russet potato- but still taste the same. Cullipher Farm Stand also has a large variety of kale this time of year, so per Hunter's (4th generation Cullipher) referral, I tried the "less-tough" Japanese Kale this week. These tricolored orange, purple, and dark green veggies were the building blocks of this yummy hash!
^^ Pic I snapped at the market this morning... had quite a tough decision when it came to choosing the greens for this dish!
^^ After briefly boiling the potatoes, be sure to fully drain and pat dry of any water.
^^ Any corned beef will do, but I am partial to this one! It was really tasty and not too salty.
^^ Ahhh look at all those colors!! So good.
^^ Carefully crack without puncturing the yolk.
^^ Perfection... Breakfast is served!
(Serves 2-3)
- 1 medium sweet potato
- 1 medium purple potato
- 1/2 yellow onion, diced
- 3 garlic cloves, diced
- 1 cup of washed and deveined kale
- 1/2 cup chopped corned beef
- 4 eggs
- salt and pepper to taste
Directions:
- Preheat oven to 325.
- Wash and peel potatoes, then cut into 1 inch cubes. Place in a pot of cold salted water and bring to a boil for about 5-6 minutes. Immediately drain from the water and pat dry with a paper towel.
- Heat two tablespoons of coconut oil in an 8 inch cast iron skillet. Add potatoes and cook until browned. Then add the corned beef and onions and cook until caramelized and brown- about 4-5 minutes. Add kale and cook just one minute, until wilted.
- Lastly, carefully crack 4 eggs on top of the corned-beef mixture, and place the skillet in the oven for 12-15 minutes or until your eggs are done to your liking! Keep an eye on it!
- Removed from the oven and immediately serve!
This amazing & nutrient filled brunch can be done at home in just 30 minutes! "Fancy brunch" doesn't have to be saved for restaurant outings. Generally, I am a very simple- oatmeal or yogurt with coffee- morning person but I LOVE this meal. Head to your local market next weekend, buy what looks beautiful, and try it! Next week, I want to experiment with different potatoes, brussel sprouts, and chicken sausage.
Have a great week!
xo,
Monica
