Valleybrink Road | Recipes | Asparagus and Kale Home Fries with Poached Eggs | Serves 2 10 ounces russian banana potatoes or fingerling potatoes, diced 1 torpedo onion, cut in half and thinly sliced 4 small garlic cloves, roughly chopped 4 asparagus spears, cut into small medallions 5 stalks of kale, ribs removed .

Please wait (up to a minute) while we process your order.

Thank you.

close
Join Valleybrink Road
Join Now
Login to Valleybrink Road
Forgot your Password?
Login
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
submit
Reset Password
Success! Your password has been reset
submit
User Settings
submit
Email Required
Before you continue browsing the site we need your email
submit
Asparagus and Kale Home Fries with Poached Eggs
Steps
1
2
3
Description

I received some beautiful russian banana potatoes and torpedo onions in my Summerland Box this week and decided to create my own take on a breakfast favorite, home fries. Incorporating more veggies than is typical, these were satisfying and delicious. The asparagus added a beautiful green color to the mix and the kale gave them a much needed boost of nutrients. 

Get Started
Step 1

In a nonstick pan, heat the olive oil over medium heat. Add the potato and onion, a generous pinch of salt, some freshly ground black pepper, and a pinch of red chili flakes. Stir to coat. Cover the pan with a lid and cook until potatoes are tender, about 20-25 minutes. Make sure to stir the potatoes every so often to make sure they evenly brown.

Next Step
2
Step 2

Once the potatoes are close to being done, add the garlic, asparagus, parsley leaves, and kale. Stir and continue cooking with the lid off until the potatoes are finished. Taste. Season with salt and pepper.

Next Step
3
Step 3

In a small saucepan, bring about 3 inches of water to a boil. Once boiling, turn down to a simmer, add a splash of red wine vinegar, and slowly slide in 2 eggs next to each other. Let them sit and cook for 3-4 minutes or until the yolk has just started to set. In individual bowls, divide the home fries. Top with poached egg and finish with chives, sea salt, and black pepper. 

Done!
Share this recipe
Ingredients
  |  
Shopping List
  |  

 Serves 2

  • 10 ounces russian banana potatoes or fingerling potatoes, diced
  • 1 torpedo onion, cut in half and thinly sliced
  • 4 small garlic cloves, roughly chopped
  • 4 asparagus spears, cut into small medallions
  • 5 stalks of kale, ribs removed and leaves thinly sliced
  • chives, thinly chopped for garnish
  • parsley leaves 
  • sea salt
  • freshly ground black pepper
  • red chili flakes
  • 1 tablespoon good extra virgin olive oil
  • 2 eggs