I’m the type that has always struggled with what to eat for breakfast. Some days it’s nothing or just coffee, and others it’s something quick and easy but not sustaining. I came across a recipe for hash and modified it slightly, making it even more filling and delicious! The best part is, it’s all in one pan making cleanup a breeze.
- 4 tbsp olive oil
- 1 leek, thinly sliced (white part only)
- 1 red bell pepper, diced
- 3 cloves garlic
- 1 large sweet potato, diced
- 1 medium russet potato, diced
- 1 zucchini squash, diced
- 15 oz. white cannellini beans
- 1 bunch kale, chopped
- salt and pepper
- your favorite hot sauce (for serving)
- avocado slices (for serving)
In a large skillet with a lid, heat the olive oil over medium-high heat. Add the leeks and bell peppers and sauté for 5-6 minutes. Add the garlic and potatoes and stir well. Let cook open for another 5-6 minutes. Next stir in the zucchini, salt, and pepper. Finally, stir in the beans and kale, cover, and let simmer over medium-low for 10 minutes. Serve with fresh avocado slices and your favorite hot sauce!
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