Every once in a while, egg whites need a little boost – this potato hash recipe is the perfect accessory. I’ve found this to be a great breakfast for the days when you’ve got a tough workout ahead.

Ingredients:

2 teaspoons coconut oil
4 cups quartered russet potatoes, scrubbed
1 cup diced white onion
1 cup halved cherry tomatoes
½ cup diced green bell pepper
Pinch of salt
Pinch of pepper
1 cup arugula
1 cup kale
Lemon juice

Directions:

1. Heat a large pan over medium-high heat. When pan is hot, add coconut oil to coat the pan’s surface.
2. When coconut oil is evenly dispersed, add potatoes, cover and cook for 15 minutes. Stir occasionally.
3. Add onions, cover, and cook until unions sweat and become translucent.
4. Turn down heat to medium, and add peppers and tomatoes. Leave uncovered and sauté until potatoes are soft and cooked all the way through.
5. Season to taste with salt and pepper.
6. Add arugula and kale and fold into mixture until wilted.
7. When ready to serve, plate and add a splash of lemon juice.

Enjoy!

Image via: Crunchy Gooey