Whole30 Breakfast Hash

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The Early Bird gets the Quiet Time

I’ve talked in my other breakfast posts about the morning rush. I feel like I just don’t have time to cook an actual breakfast before my husband leaves for work (around 6 AM), and Zemirah and I head out for morning errands and activities. I try and wake up 30 minutes before Zemirah for just a little quiet mommy time, because once she’s up, we hit the ground running! Because of that, meal prep for breakfasts has become necessary around here; it saves time (and money!), and our days start off on the right track!

This breakfast hash comes together in one skillet with salty bacon, tender potatoes, and crispy kale; all ready in about 30 minutes! It reheats wonderfully, and you can simply top with eggs of your choice the morning of! Or eat it by itself, topped with hot sauce, for a spicy, egg-less breakfast. I made this hash for dinner one night, then the next morning, I quickly scrambled some eggs to go with the leftovers.

If you have the time, it would also be amazing with some gluten free biscuits or toast. This gluten free flour is currently 20% off! I’m sure your family would love some tasty biscuits or even some gluten free treats like my Banana Bread with Granola Crumble; I mean, who doesn’t love bread?! 😉

I hope this delicious skillet breakfast hash satisfies all of your family’s breakfast cravings, while saving you time and sanity!

Whole30 Breakfast Hash

Serves six.

Ingredients:

• 6 pieces of bacon, cut into strips (my favorite Whole30 bacon)
• 5 small potatoes (I did a mix of sweet potatoes and russet potatoes; either works, or you can do a mix, too!), cut into one-inch pieces
• Half of a yellow onion, diced
• 3 cloves of garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp paprkia
• 1/2 tsp cumin
• 2 cups roughly chopped kale, stems removed
• Eggs cooked to your liking

Directions:

• Heat a large oven proof skillet over medium heat
• Cook bacon until nearly done
  • While bacon is cooking, heat oven to 425 F
• When bacon is finished, drain off some of the grease
• Add potatoes, onion, garlic, and seasonings to skillet
• Stir to combine
• Place skillet in pre-heated oven for 20 minutes, the potatoes should be tender
• Add chopped kale to skillet, stirring to combine
• Cook for an additional 5 minutes until kale is softened (but it gets a little crispy, too!)
• Top with eggs of your choice (I prefer fried medium or poached)
• Store leftovers covered in the refrigerator for up to 5 days

If you need some more breakfast meal prep ideas, be sure to check out my Peanut Butter and Chocolate Overnight Oats and my Turkey Sausage Breakfast Bake. Anything to save time yet be healthy in the morning is so helpful; I’d love to hear what you do to get your morning off to a healthy start! If you make this breakfast hash, let me know by tagging me on Instagram (mrsmollymills). Have a calm, healthy morning…and enjoy your pinch of crazy!

 

 

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Slow Cooker Potato and Kale Soup

 

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small pantry fund for me!

Lighter Comfort Food

Everyone has a food that they equate comfort with; these comfort foods are usually warm and heavy, like an emotional blanket in food form. I am not a huge soup lover, but I do enjoy tomato soup and potato soup; both are comfort foods for me. My mom would always make us tomato soup when we were sick as kids, and my husband has even made it for me when I was sick as an adult, too. Potato soup is heavier and richer, but it always tastes so good and is like a warm hug for your belly!

I remember after Zemirah (who is almost two now) was born, my mom and dad came for a very helpful and tiring visit. Before my mom left, she cooked a few meals for us to have in the freezer, and left a Crock-Pot full of simmering potato soup for us to have the night they left. I, of course, cried into my soup bowl that night while trying not to accidentally drip hot soup on the nursing baby in my arms. A week later, my in-laws came out, too, and my ever-thoughtful mother-in-law stocked the fridge and freezer, as well! Guess what one of the meals she made was? Yep. Potato soup! So I’m pretty sure it must be a universal comfort food…or at least it is for new moms.

Like I said above, potato soup is usually pretty heavy and has a lot of cream and/or cheese…but what about the warm hug for your belly?! Well here it is! A dairy free slow cooker potato soup with some healthy greens added to it! Just set it and forget it, then slurp it up a few hours later. I hope it keeps you and your family warm, comforted, and healthy during these chilly months.

Slow Cooker Potato and Kale Soup

Makes about 10 cups.

Ingredients:

• 10-12 large red potatoes, large diced
• 1 onion, diced
• 3.5 cups of Chicken Stock (vegetable stock if you follow a vegetarian/vegan diet)
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• One cup of chopped kale
• 3/4 cup full fat coconut milk
• Optional toppings:
  • crispy bacon
  • chopped scallions
  • croutons

Directions:

• Combine all ingredients except kale, coconut milk, and toppings in slow cooker
• Cover and cook on high for four hours, or on low for eight hours
• Carefully mash potatoes (I use this potato masher with a nice long handle)
• Add kale and coconut milk
• Cover and cook on low for an additional 30 minutes
• Serve warm with desired toppings
• Store leftovers covered in the refrigerator for a week

If you like soup, I hope you check out my Two Bean Turkey Chili, the Chicken Stock I use for both the chili and this potato soup, and don’t forget my Creamy Tomato Basil Soup! All of these recipes are simple, quick, healthy, and delicious; perfect for this busy time of year. I hope you enjoy this potato soup, give your belly a warm hug…and enjoy your pinch of crazy!