Greens, Egg, and Potato
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 1 small to medium potato, sliced into thin rounds
  • oil (or ghee, or other preferred frying fat)
  • fresh herbs, minced
  • several bunches of fresh greens (I used a mix of kale, spinach, and tatsoi), chopped
  • 1 green onion, chopped finely
  • 1 egg (or more if serving 2)
  • salt and pepper
  • ½ cup tomato, diced (optional for garnish)
  1. Heat 2-3 tablespoons oil in a frying pan and add the potato slices. Fry for several minutes with the lid on, then flip the slices and fry with the lid off. Add the minced herbs and some salt and pepper.
  2. Meanwhile, heat a bit more oil in another frying pan and add the green onion. Saute for a couple minutes then add the chopped greens, beginning with whichever seem the thickest/toughest (in my case that was the kale, followed after a minute by the tatsoi and finally the spinach).
  3. After the greens have wilted make a hole in the center of the pan and crack the egg into it. Season everything with a bit of salt and pepper then cover with a lid until the egg has cooked but leaving the yolk runny. Turn off the heat and check the potatoes.
  4. The potatoes are done when they have turned golden and have gotten a bit bubbly. Serve the potatoes on the side of the greens and egg, and top with the diced tomatoes. Pairs well with some nice black coffee.
Recipe by The Local Kitchener at