Turnip and Kale Hash with Eggs

Ingredents

1 1/2 Tbsp. butter, seperated

3 medium turnips

1 large shallot

2 cups kale, chopped

1 Tbsp. dijon mustard

Salt and pepper, to taste

2 - 4 eggs (1 or 2 per person)

Cholula, to taste

Pita*

3 Tbsp. spaghetti sauce*

Instructions

1. Grate shallots and turnips, either with a hand-held grater, a food processor grater, or chop into thin, short strips.
2. In large saute pan, melt 1 Tbsp. butter over medium-high. Add shallots and turnips. Season generously with salt and pepper. Sauté until turnips begin to brown, 5-7 minutes. Add kale, and stir until kale begins to wilt. Cook another 5-7 minutes, until kale is tender, stirring every so often to keep from sticking. Stir in mustard.
3. Make 2 holes in the pan. (If cooking 2 eggs per person, you may need to cook 2 eggs separately, depending on the space in the pan). Divide remaining 1/2 Tbsp. of butter between each. Crack eggs into each hole. Season with salt and pepper. Use a spoon and spatula to flip when bottom is set.
4. Divide turnip hash between three plates and top with the eggs. Serve, drizzled with a dash or so of Cholula, if desired.

Notes

*For an extra treat, pocket this in a pita, and top with a tablespoon or two of spaghetti sauce.