Prep time: 5min Cook time: 10-15 min Total time: 15-20min Serves 2, easy to scale up or down
Ingredients: -3 tbsp veggie oil, margarine, or butter. I can't eat dairy so I use earth balance buttery spread, but would use butter if not -2 potatoes (red, russet, golden, whatever) -handful fresh kale -1/3 onion (any onion would work) -4 eggs -hand full shredded cheddar (optional, in my case only added for hubby)
Dice potatoes into ~1/2" chunks. Heat 2tbsp butter in large skillet until melted and add potatoes. Cook in medium until cooked through and desired crispness obtained. While the potatoes are cooking, dice your onions and cut the kale into bite sized pieces. When the potatoes are a few minutes from desired crisp, add onions and kale to skillet and cook until soft. If using cheese you can plate the potato mixture, put cheese in top and throw in the oven or toaster oven for a minute to melt the cheese.
While the cheese is melting, cook your eggs using the remaining oil/butter. I do over easy (Sunnyside up? Not sure exactly) by heating the margarine/butter in a small pan on med-high heat. Add eggs one butter is melted, cover with a lid and cook until the whites don't have runny spots. The butter steams the top a little when you do this and you don't have to flip the egg. If using oil you can add a couple drops of water for the same effect.
Once eggs done to satisfaction put them on your potatoes. Eat. Yum.
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