Breakfast isn’t just for breakfast. It’s perfect for lunch and dinner too, especially during the colder months! Even the classic bacon, eggs and pancakes can really hit the spot sometimes, and is a great go-to toward the end of the week, when it’s just about time to go grocery shopping.
This dish is a perfect “Breakfast for dinner” dish. You can add cheese to it, bacon, or try topping it with scrambled or poached eggs instead of fried.
It’s one of those “one-pan meals” making it pretty easy! The key is to cook all it’s components slowly, at a low heat, to really bring out all the flavors.
- 1 tbsp butter or coconut oil
- 1 medium shallot, thinly slices
- 1 small sweet potato, chopped in to small, 1/2 in cubes
- 1/4 cup thinly sliced leeks (light green or white part)
- 1/4 cup bella or crimini mushrooms, sliced
- 1/2 cup organic kale, chopped
- 1-2 free range, organic eggs
- Salt & pepper
- Heat butter or coconut oil in medium skillet over medium heat
- Start with adding your shallots - get them cooking, then turn down the heat to low and let them caramelize.
- Add sweet potatoes, and sprinkle a dash of salt and petter. Allow to cook for 5-7 minutes, stirring occasionally.
- Add leeks to pan, add a little more butter/oil if necessary. Let cook for 5-7 minutes.
- Add mushrooms & kale to pan, stir to coat with butter/oil, cover pan. Let it cook slowly for 5-10 minutes.
- Once contents of pan are cooked, and tender, transfer items to bowl, cover with foil to keep warm.
- Turn heat up to medium/high, add egg. Turn heat down to medium/low, cover until egg is cooked to desired consistency.
- Once egg is cooked, pour vegetable hash in on to plate, top with egg. Enjoy!
So, what are some of your favorite breakfast dishes to eat for lunch/dinner?
Check out more fall recipes here!