Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins


  • 1.5 tbsp olive oil, divided
  • 3-4 Red potato or Yukon gold (small cube, no need to peel)
  • 1 medium clove garlic, minced
  • ½ onion chopped
  • ½ bell pepper
  • 1 jalapeno (optional)
  • 1 ½ tbsp S.B.F. Seasoning
  • 4-6 cups roughly chopped Kale
  • 8 eggs scrambled

Serving size: 4


  1. Soak potatoes in ice cold water for 20 mins while chopping veggies. Rinse, pat dry. Sprinkle 1 tbsp of SBF seasoning on potatoes.
  2. In a medium skillet over medium high heat, add 1 tablespoon olive oil and heat 1 minute.
  3. Add onion, bell pepper and jalapeno and sauté until translucent, about 2 minutes.
  4. Add potatoes and sauté until lightly browned and soft, about 7 minutes, stirring frequently.
  5. Add kale and saute with potato mixture. Sprinkle in remaining seasoning. Add  oil if needed. Cook Kale until wilted for about 2-3 mins. Remove mixture from skillet and  aside. 
  6. Add remaining oil to the skillet. Pour eggs into the skillet and cook over medium high heat. Add seasoning of choice while slowly stirring until eggs form. Remove from heat. 
  7. Mix eggs with potato mixture and plate.
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