"This savory oatmeal breakfast hash is a hearty serving for two or a light breakfast for 3."
Savory Oatmeal and Breakfast Hash
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Prep time 10mins
Cook time 25mins
Serves or Makes: 2-3
Recipe Card
For the Hash
ingredients
- 3 slices thick cut bacon
- 2 tablespoons olive oil or butter, divided
- 1/2 large red onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 cups sweet potato, peeled and diced into 3/4-inch cubes
- 1/4 teaspoon Kosher salt
- 1 1/2 cups kale, de-ribbed and chopped
- 1/4 teaspoon black pepper
- 3 large eggs
- Shaved parmesan or feta crumbles, if desired
For the Hash
Method
Step 1
Put the three slices of bacon in a large cast iron skillet over medium low heat. Cook until the bacon is browned, about 6 minutes, flipping about halfway through. Once browned and crisped, remove to a plate lined with a paper towel.
Step 2
Add the 1 tablespoon of the oil or butter to the pan with the bacon grease and cook the onion and bell pepper until tender, about 3 minutes. Toss in the garlic and sweet potato and salt, cover the pan, and cook, stirring occasionally, until the sweet potato are tender to a fork, about 15 minutes.
Step 3
In the meantime, chop the bacon and prepare your oats (see below). Once the potato are perfectly cooked, toss in the kale and pepper. Stir just until the kale is wilted and then salt to taste.
Step 4
Remove the vegetables from the pan and add the remaining tablespoon of oil or butter. Crack the eggs into the pan and cover. Cook until the egg whites are opaque and no clear remains, 2-3 minutes. If you prefer your egg yolks a bit more done, continue cooking to your preference. Slip the eggs out of the pan and then assemble your bowls.
Step 5
Divide the oats among 2-3 bowls (depending on your portion preference) and then add the veggies on top. Finish each bowl with an egg and cheese, if desired. Add salt and pepper to taste and enjoy!
For the Oats
ingredients
- 2 cups water
- 1 cup quick cooking oats
- 1/4 teaspoon Kosher salt
- 1 tablespoon prepared basil pesto
- 1/8 teaspoon black pepper
For the Oats
Step 1
Bring the water to a boil in a small saucepan over medium heat. Add the oats and salt and turn the heat down to medium-low. Cook for about 1 minute, stir in the pesto and pepper, and then set aside of the heat.