Breakfast Hash with Kale Pecan Butter Pesto (Edit recipe)

39 recipes
|
18 followers

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!

save

View original recipe

PREP TIME

—

COOK TIME

—

INGREDIENTS

Serves: 2-4

Ingredients

For the hash

1 Sweet Potato
White Potatoes
2 Eggs
1 Bell Pepper, (variety of color up to you)
Avocado Oil
2 Green Onion (Scallion), (stalks)
2 pieces Bacon, sugar-free bacon, cut into bits

For the pesto

1/4 cup fresh Basil
3 cups Kale, tightly packed; around 1 small bunch of the lacinato/dinosaur kale variety
1/3 cup Pecan Butter
1/2 Lemon, juiced
1-2 cloves Garlic
1/2 tsp Himalayan Pink Salt
1/2 cup Extra Virgin Olive Oil

Shop This Recipe

Shopping on FoodSocial supports our recipe creators and trusted brands.

Process

Cook Mode

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!

Add a Note

About This Recipe

Show nutritional information

This 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
Sugar Alcohol:	0 g
Calculated for total recipe.