This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.
Place diced potatoes to a bowl of cold water. Drain. Rinse again in a fresh bowl of cold water. Continue rinsing in fresh water until potato starch has been removed and water remains clear, about 3 rinsings. Drain well.
Heat oil in a skillet over medium heat. Add pancetta and cook and stir until crisp, about 5 minutes. Remove pancetta from skillet with a slotted spoon; drain. Reserve oil.
Cook potatoes in reserved oil in skillet over medium-high heat. Brown in one even layer until pieces are browned and crusted on the bottom. Stir; spread potatoes in a single layer again and brown. Repeat until potatoes are golden brown on all sides, about 8 minutes. Add butter and chopped green onions; cook and stir until onions have sweetened and softened up a bit, 3 to 4 minutes. Add reserved pancetta. Stir in chopped kale and cook until kale wilts. Add grated cheese; cook and stir briefly.
Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.
Per Serving: 707 calories; protein 26g; carbohydrates 83.6g; fat 32.9g; cholesterol 240.3mg; sodium 1481.7mg.
Eat good breakfast to start the day has become a good habit. It’s a best way to start my day off healthfully. The sugar hit from the fruit wakes me up and bring me energy to make on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your stomach system and helps keep you feel full longer, and less likely grab a side food out of the vending machine before lunchtime.
Make fruit a morning habit is simple . Easy as put the fruit in your fridge next to the milk or on the table next to your cereal bowl , or move your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.