No matter how much I train, the day after a race, I’m spent. Putting everything I have into a multi-hour race can take a toll on my body, but one thing I’ve found really helps me get back out there is making sure I eat right in the 48 hours after a race. And one thing I love making is an open-faced hash.
All you need is one pan to make this beautiful and nutritious breakfast loaded with iron and vitamin rich veggies, robust bites of bacons, and creamy baked sunny-side up eggs.
- Yellow potatoes
- Olive oil
- Blackening seasoning
- Spinach-Kale mix
- Sweet-hot mustard
- 4 Eggs
Sauté the diced yellow potatoes in a cast iron skillet with a tablespoon of olive oil and the diced shallot and bacon. Now, regularly stir them until they’re browned and the potatoes have softened. And, when they’re done, put them on a plate.
Then, add another tablespoon of olive oil to the pan with the diced carrots and the broccoli. Sauté them for 5 minutes then add the mushrooms and sauté them for another 5 minutes until they’re golden colored.
While the mushroom mixture is sautéing, whisk together the blackening seasoning, mustard, salt and pepper. You’ll add this mix to the mushrooms when they’re done, and toss it together until it’s fragrant—about 30 seconds.
At this point, turn on the oven to 450 because you’ll need that in a little bit, and add the spinach/kale mixture to the pan and sauté until the leaves are wilted and any water cooks off—which can take 3-5 minutes. Then add the potato mixture back to the pan and toss to combine everything and turn off the heat.
Then make 4 egg-yoke-sized holes in the mixture and crack an egg into each hole before immediately putting the pan in the oven for about 6-8 minutes. You want the whites to cook through but the yokes to still be soft and a little runny.
Then, remove it from the oven, top with some avocado slices and serve.