An easy one pan meal, this kale breakfast hash is a great way to use seasonal vegetables. This recipe takes less than 30 minutes to put together and even less if you already have the chimichurri sauce prepared, which can be made in advance. This is the perfect weekend brunch dish or breakfast for dinner meal! It’s hearty, filling, and packed with nutrients from the vegetables.
For this recipe, you will need:
- Olive Oil: you could use ghee or avocado oil if you prefer
- Onions: red or yellow onions (a sweeter variety) are good for this recipe
- Sweet Potato
- Zucchini
- Garlic
- Kale
- Eggs
- Lemon
- Chimichurri Sauce: this is an easy sauce to make but you can also buy this premade. This recipe will have extra sauce so you can save it to dress other recipes.
Tips:
- You can use any vegetables that are easy to saute such as carrots, mushrooms, broccoli, just keep measurements the same
- If you are using other vegetables from your fridge, the key is to saute the ones that will take the longest to cook first and then add in the softer, quicker to cook vegetables
Another veggie hash combination to try:
- 1 onion, diced (1 cup)
- 1 bell pepper, diced (1 cup)
- 1 zucchini, quartered (1 ½ cups)
- kale (1 ½ cups)
- sprinkle of salt and pepper
How to Store:
I prefer to eat this the same day I make it, but it can be stored in an airtight container in the refrigerator for up to 3 days! Chimichurri sauce can be stored for up to a week in an airtight container in the refrigerator.
