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Prosciutto + Egg Breakfast Hash

Yields2 ServingsPrep 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

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.

Nutrition Facts

Serving Size 1/2

Servings 0