This recipe has been a great way to introduce beets and kale to some who have never tried. The sweetness of the potatoes and the savory eggs makes this breakfast one of our camp favorites.
|Preheat oven to 400 degrees.|
|Scrub potatoes and cut into 1" chunks.|
|Toss potatoes in just enough oil to coat, sprinkle with sea salt and cinnamon and place in oven and roast for 20 minutes, or until slightly tender.|
|Scrub, cut and roast beets in a separate pan using the same method as potatoes omitting cinnamon and roasting for 30 minutes, or until slightly tender.|
|Place 2 tablespoons coconut oil in a heavy cast iron skillet and heat over low. Chop onion and add it to the hot oil. Then cook it until soft.|
|Add potatoes and beets to skillet with additional tablespoon coconut oil and increase temperature to medium high. Cook for 5 minutes, until browning, and then flip.|
|Repeat for roughly 10 minutes, until all sides of potatoes and beets have been browned.|
|Remove kale stems, chop kale and cook until well softened. Season with sea salt and fresh cracked pepper to taste.|
|Take a separate skillet and put in enough coconut oil to coat the pan. Heat to medium heat, then crack the eggs open and fry until cooked to your liking.|
|Place eggs on top of hash. Serve and enjoy!|
Chef Uber is formally known as Mama Mia and Veggetti.