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!
For the hash:
1 small sweet potato, chopped
1 small russet potato, chopped
Variety of colored peppers of your choosing
2 stalks of green onion, chopped
2 slices of cooked sugar free bacon, chopped into bits
For the pesto:
¼ cup packed basil leaves
3 cups kale, tightly packed; around 1 small bunch of the lacinato/dinosaur kale variety
⅓ cup Georgia Grinders Pecan Butter
Juice of ½ of a lemon or to taste
1-2 cloves of garlic
½ teaspoon Himalayan pink salt
½ cup extra-virgin olive oil
1. Preheat the oven to 400F.
2. 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.)
3. 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).
4. 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.
5. 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.
6. 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!