Breakfast Hash with Kale Pecan Butter Pesto
The Whole30 breakfast you didn't know you needed: Breakfast Hash with Kale Pecan Butter Pesto! This dish has the most satisfying ingredients and flavors; it is sure to be a staple in your meal rotation. You can also add the Pecan Butter Pesto to your sweet potato toasts, salmon dishes and more. We hope you enjoy this superfood packed sauce!
Ingredients
For the hash
- 111 Sweet Potato
- White Potatoes
- 222 Eggs
- 111 Bell Pepper, (variety of color up to you)
- Avocado Oil
- 222 Green Onion (Scallion), (stalks)
- 2 pieces2 pieces2 pieces Bacon, sugar-free bacon, cut into bits
For the pesto
- 1/4 cup1/4 cup1/4 cup fresh Basil
- 3 cups3 cups3 cups Kale, tightly packed; around 1 small bunch of the lacinato/dinosaur kale variety
- 1/3 cup1/3 cup1/3 cup Pecan Butter
- 1/21/21/2 Lemon, juiced
- 1-2 cloves1-2 cloves1-2 cloves Garlic
- 1/2 tsp1/2 tsp1/2 tsp Himalayan Pink Salt
- 1/2 cup1/2 cup1/2 cup Extra Virgin Olive Oil
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400F.
- Chop the regular + sweet potatoes and coat in avocado oil and your favorite seasonings. Roast at 400F for around 30 minutes. If you want to add additional roasted vegetables to the hash, you can add them here as well (i.e. mushrooms, onions, etc.)
- While the potatoes are cooking, Place all ingredients for the pesto in the food processor and mix until everything is combined well. You can add more or less seasonings, lemon juice, nutritional yeast, garlic, etc. to reach your desired flavor preference. If you would like for the pesto to have a different consistency, use less olive oil (thicker pesto) or a couple tablespoons of water (thinner pesto).
- Take the roasted potatoes and add them to a bowl with chopped peppers. You can add more of your favorite seasonings here. Add the veggies to a mini cast iron skillet.
- Crack the two eggs on top of the veggies in the skillet. Add the skillet back into the oven and cook for around 5-7 minutes or until the whites of the egg are cooked and no longer transparent.
- Remove the skillet from the oven, drizzle on your Kale Pecan Butter Pesto, top with chopped green onions and the sugar free bacon bits. Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Breakfast Coconut Free Dairy Free Gluten Free Grain Free Paleo Shellfish Free Whole30This is our estimate based on online research. | |
Calories: | 1010 |
Fat: | 91 g |
Carbohydrates: | 47 g |
Protein: | 14 g |
Cholesterol: | 0 g |
Sodium: | 910 mg |
Fiber: | 16 g |
Sugars: | 12 g |
Calculated for total recipe. |
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