This is one of our favorite meals to fix at Pinecrest Inn Bed & Breakfast in Asheville.
2 1/2 lbs assorted small potatoes cubed
- 1 red pepper diced
- 2 small onions sliced
- 2 cloves garlic minced
- Several sprigs of chopped thyme
- 8 oz or more assorted mushrooms
- 1 bunch baby kale or any green leafy vegetable (stem removed)
- 4 eggs (or not for vegan recipe)
- 2 avocados, sliced
Preheat oven to 425 degrees. Wash and cube potatoes and place on large rimmed baking sheet. Generously drizzle potatoes with olive oil and salt and pepper. Bake for 35 to 45 minutes, turning half way through. While potatoes are baking, sauté onions, red pepper, garlic and thyme in a little olive oil. Once onions are soft add the mushrooms. Once mushrooms are cooked through add kale and cook for just a couple of minutes or until kale is lightly wilted. Remove from heat. Toss potatoes and veggies together. Add a fried, poached or scrambled egg to the top for those wanting the protein. Garnish with avocado and tomato.
For more fun recipes keep an eye on our blog at www.pinecrestbb.com or even better, come visit us at Pinecrest Inn Bed & Breakfast in Asheville. We love fixing up farm fresh breakfasts for our guests and can’t wait to see you all again soon!