Kalechopped and massaged (or spinach or mixed greens)
Avocadosliced or chopped into small pieces
Hard Boiled Eggs
Tahini Sauce
Fresh Cilantrochopped
Instructions
Heat oil in a large skillet over medium heat. Add potatoes and onion. Sprinkle with salt and pepper. Stir to coat in the oil.
Lower heat, cover and cool for 15 to 20 minutes, stirring occasionally, until the potatoes are almost tender. (Watch to make sure they don't stick to the pan or burn.)
Turn heat to high and stir in the bell pepper and garlic. Cook on high for 2 to 5 minutes or until the potatoes are cooked through.
Serve the potato hash over a bed of chopped kale. Add sliced avocado, hard boiled egg and a light drizzle of tahini sauce. Garnish with chopped cilantro.
Notes
Nutritional information includes all of the ingredients listed above. Any additional ingredients will change the nutritional information. Storage: Store these savory breakfast bowls in a sealed container in the refrigerator for up to 3 days.