1lb.Russet Potatoesabout 2 medium potatoes, washed and diced
2TbspOlive Oildivided
Seasoning Mix
• ½ Tsp Dried Basil
• ½ Tsp Dried Thyme
• ½ Tsp Dried Oregano
• ½ Tsp Garlic Powder
1Sweet Oniondiced
1Bunch Lacinato Kalewashed and stripped of the rib and torn into smaller pieces
1Lemonhalved
2Eggs
1/4CupFrederik’s Honey and Sea Salt Cheddar Cheesegrated
Salt and Pepperto taste
Balsamic Glaze
Instructions
Preheat oven to 425°F. To a large bowl, add the diced potatoes, 1 tbsp olive oil and the seasoning mix spices. Add a sprinkle of salt and pepper and mix well. Place potatoes on a baking sheet and roast until golden brown, about 25 minutes.
While the potatoes are roasting, add the additional 1 tbsp of olive oil to a large skillet. Add the onions and cook until translucent. Add the kale and a sprinkle of salt and pepper. Allow the kale to cook down, about 5 minutes. Once cooked down, add the juice of one lemon half (or both if you love lemon!)
In a small skillet, cook eggs your favorite way!
To two bowls, divide the roasted potatoes topped with the kale mixture and eggs. Sprinkle with grated cheese. Finally, drizzle with balsamic glaze and enjoy!