YOUR SOLIN GENERATED RECIPE
Corned Beef Breakfast Bowl with Air-Fried Potatoes
Sautéed corned beef and tender kale served in a bowl with crispy air-fried potatoes, soft-boiled eggs, and creamy roasted red pepper hummus for a savory, herb-infused morning.
INGREDIENTS
5 oz Cooked corned beef
1 medium Potato
2 large Eggs
2 tbsp Roasted red pepper hummus
0.25 whole Avocado
1.5 cups Kale
0.25 tbsp Olive oil
0.5 tsp Dried thyme
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the potato into 1/2-inch cubes and toss with half of the olive oil, garlic powder, sea salt, and black pepper.
Place the potatoes in the air fryer at 400°F (200°C) for 15-18 minutes, shaking halfway through, until they are golden and crispy.
While potatoes cook, bring a small pot of water to a boil, carefully lower in the eggs, and simmer for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath, peel, and halve.
In a large skillet over medium-high heat, add the remaining olive oil and the corned beef, sautéing for 4-5 minutes until the edges are browned and crispy.
Add the chopped kale and dried thyme to the skillet with the beef, sautéing for another 2-3 minutes until the kale is wilted and vibrant green.
Divide the sautéed beef and kale between two bowls, then add the air-fried potatoes and soft-boiled eggs.
Top each bowl with a dollop of roasted red pepper hummus and fresh avocado slices before serving.