Gluten-Free Crispy Potatoes With Poached Egg & Sauteed Kale

Gluten-Free Crispy Potato With Egg & Kale Recipe

I’m here at my Mom’s house, taking some much needed relaxation time. She’s cooking up a storm, while I get to admire her view. My Mom’s place is up on a massive hill, so you can over look the gorgeous landscape for miles. Unlike me, who lives in a concrete covered city, my Mom lives out in the country, which is quiet and breezy.

The sun is finally shining; it’s been such a long Winter, and now, Spring isn’t so springy. I’m keeping my fingers crossed for a scorching summer — I need some sun on this body!

To compensate for the lack of sunshine this Winter, I was in search of some gluten-free, sugar-free comfort food. And, I came up with this gem of a recipe for Gluten-Free Crispy Potatoes With a Poached Egg and Sauteed Kale.

Benriner turning slicerBenriner turning slicerBenriner turning slicerGluten-Free Crispy Potato With Egg & Kale Recipe

For my birthday in January, my love gave me a spiralizer — a fabulous little kitchen gadget that finely cuts veggies into long, thin strips. I had wanted one for years, and I’m having such a great time experimenting with it. (I use the Benriner Turning Slicer).

I started out by making some RAW zucchini pasta with ‘cheese’ sauce — one of my all time favorite RAW food recipes. The spiralizer was so easy to use, straight out of the box. And, there was no need to look at the instructions. But I did anyway because they are hilarious! The Japanese to English translation is full of belly laughs.

Today’s recipe is perfect for an easy-like-Sunday-morning (I love my Lionel Richie!). The potatoes are super crispy — they’re even a great comfort-food snack on their own. You can also use the crispy potatoes for dinner: just place them underneath a mountain of sauteed veggies and mushrooms — they’re like a yummy potato nest.

If you don’t have a spiralizer, don’t worry! You can also use a Japanese mandolin or regular ol’ grater.

Gluten-Free Crispy Potato With Egg and Kale Recipe

Gluten-Free Crispy Potatoes With Poached Egg & Sauteed Kale
Prep time

Cook time

Total time


A gluten-free recipe for a lovely easy-like-Sunday-morning brunch.
Serves: 1

  • 1 red or white potato
  • 1/2 small sweet yellow onion finely chopped
  • 2 handfuls of chopped kale
  • 1 egg
  • 2 cups of water
  • 5 tbsp of grape seed oil
  • 2 tsp of fresh lemon juice
  • sea salt
  • pepper

  1. To make the crispy potatoes — spiralize one potato using a turning slicer, or finely slice or grate a potato with a Japanese mandolin or grater.
  2. Heat-up an iron skillet or medium sized pan on medium/high heat. Add 4 tbsp of grape seed oil. Make sure the oil is evenly distributed. Add the spiralized potatoes to the pan, and immediately add the chopped onion on top. Using cooking tongs, fold the onion into the potato. Add two generous pinches of salt and pepper.
  3. With a spatula, press the potato down — you want the flatten out the potato to make sure that it sticks together. Cook the potato until it is browned on the bottom.
  4. Once the potato is brown on one side, flip the whole thing over in one piece. Cook the other side of the potato nest until it is browned. It will take approximately 8-10 minutes to cook the potato. If the heat is too high, lower it. You want to cook the potato, slowly. You don’t want to eat raw potato!
  5. After 8-minutes, taste a small portion of the potato to test if it is ready.
  6. To poach an egg, bring a small pot of water up to a boil. Once boiling, turn the heat all the way down to the lowest temperature. Crack an egg into the hot water, and cook it for 6-7 minutes. Remove the egg from the hot water using a slotted spoon.
  7. To make the sauteed kale, heat-up a pan to medium heat. Add 1 tbsp of grape seed oil. Add the chopped kale, and saute it for 4-minutes. Add a pinch of salt, some pepper, and a squeeze of fresh lemon juice.


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