Name: Prosciutto + Egg Breakfast Hash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 2 purple potatoes, sliced into matchsticks; ¼ red onion, diced; 4 large eggs; 4 slices of prosciutto; chopped; 1 large handful of sprouts or micro greens; 2 slices of mozzarella; sliced; 1 pinch sea salt; 2 large handfuls of hand-torn kale; 1 ½ tbsp basil, chopped; 2 dashes extra virgin olive oil, for cooking; 1 watermelon radish, cut into matchsticks

CategoryBreakfast, Dairy Free, Entree, Gluten Free, RecipesDifficultyBeginner

Yields2 Servings

Prep Time10 minsCook Time10 minsTotal Time20 mins

2 purple potatoes, sliced into matchsticks

¼ red onion, diced

4 large eggs

4 slices of prosciutto; chopped

1 large handful of sprouts or micro greens

2 slices of mozzarella; sliced

1 pinch sea salt

2 large handfuls of hand-torn kale

1 ½ tbsp basil, chopped

2 dashes extra virgin olive oil, for cooking

1 watermelon radish, cut into matchsticks

Nutrition Facts

Serving Size 1/2

Servings 2

Chop the ingredients according to the instructions.

In a large skillet (I like to use a wok to avoid oil spillage) heat the oil for 15-20 seconds. Toss in the onion + potatoes. Cook until potatoes are soft-roughly 10 minutes. Meanwhile, cook the eggs over-easy in another oiled pan over medium heat. Roughly 2 minutes/side. Add in the kale + prosciutto into the wok, cook until lightly wilted. Remove from the heat.

Add in the mozzarella, sprouts/microgreens, basil, + a pinch of sea salt. Serve 1/2 with 2 eggs on top + a dash of optional hemp hearts.

Ingredients