Kale and Potato Hash With A Fried Egg and Lemon Almond Basil Pesto

Ingredients (serves 1-2)

• 1 medium russet potato
• 4 leaves fresh kale, broken into pieces
• 5 large cherry tomatoes, halved
• 1 cage-free egg
• 2 tablespoons extra-virgin olive oil
• Ingredients for Pesto:
• Handful fresh basil (about 2 tablespoons)
• 1 garlic clove
• 1 tablespoon shaved almonds
• Juice of 1/2 lemon
• 1 tablespoon extra-virgin olive oil

1. Preheat your oven or toaster oven to 425 degrees Fahrenheit. Add tomatoes to an aluminum-foil lined baking sheet, and drizzle with 1 tablespoon olive oil. Bake for 15-20 minutes. 

1. Cut up potato into small pieces. Place into a microwavable-safe bowl, and cook for 5-6 minutes.

2. While potatoes are cooking, prepare pesto by blending ingredients together in a blender or food processor until smooth. 

2. When potatoes are done in the microwave, heat up 1 tablespoon olive oil on medium heat in a large pan. Add potatoes and kale, and cook for 2 to 3 minutes until kale gets soft. Remove kale and potatoes and place into a large bowl, adding roasted tomatoes. 

3. Crack the egg into the pan and cook for a few minutes until whites are cooked and yolk is still runny. Place on top of kale, potato, and tomato mixture. Drizzle with pesto and serve warm.