3-3/12cupsOrganic PotatoesShredded (I prefer red potatoes)
1small white onionchopped
1/2headorganic kalechopped (I prefer curly kale)
1-1 1/2cupbaby bella mushroomssliced
1/2 teaspoonGarlic powder
Preheat your oven to 375 degrees F. While oven is preheating cook your half pound of sausage in a medium frying pan until browned and crispy. Remove from pan and set aside. (Save the pan for a later step).
With a vegetable brush, clean your potatoes and cut out any bruises or imperfections. Shred your potatoes ( I use my cheese grater) and place in a large strainer. Rinse with cold water to remove excess starch. Squeeze all the water out by pressing it out with your hand.
In a medium-sized cast iron skillet melt a Tablespoon of coconut oil and coat bottom and side of pan well.
Press shredded potatoes into skillet to form a hash brown crust. Season liberally with salt and pepper.
Bake in preheated 375 degree oven for 20 minutes. When done, remove from oven and preheat to Broil-High setting.
While the hash brown crust is baking, clean your mushrooms and kale. Slice the baby bella mushrooms and chop kale (stems removed) into bite sized pieces.
Using the same pan you browned your sausage in, saute your sliced mushrooms and kale for 3-4 minutes.
While the mushrooms and kale saute, chop the onions and mince your cloves of garlic. Once mushrooms and kale begin to wilt, add the onions, garlic AND browned sausage. Season with salt, pepper, and garlic powder to taste.
Once hash brown crust is finished baking, remove from oven and set oven to Broil-High setting. Spread kale, mushroom and sausage mixture evenly over hash brown crust and make 6 little indentions for the eggs.
Crack 6 eggs into each of the indentions.
Broil on High for about 7 minutes or until eggs are cooked to your liking.