Southern-Style Twist on Polish Potato, Kraut, and Eggs

I can't help tainting my recipes with some good old southern love since I am an Atlanta native. Perhaps my heritage explains my affinity for collards, mustard greens, and kale... but I doubt it! Collards, kale, and mustard greens are healthy, low carb, and inexpensive options which can be squeezed into almost any meal with ease. They are great bread or wrap substitutes which alleviate the monotony of corn tortillas for every sandwich.

Polish-Style Purple Potatoes, Eggs, and Onions on a Bed of Collards

2 small organic purple potatoes
1 small organic red potato
1 small yellow onion, sliced
1-2 large fresh collard leaves, washed and patted dry
1/2 c. sauerkraut
3 T. organic virgin coconut oil
3 free range eggs

Seasoning:
sea salt and pepper to taste
1 T. garlic powder
Garnish:
salsa

Preheat skillet with coconut oil. Slice potatoes in halves or thirds and add to skillet with spices and cover, cooking at medium heat. Slice onion and add to potatoes after 10 minutes. Cook covered for another 20 minutes, letting the potatoes become fork tender. When potatoes are finished, remove from pan and add scrambled egg to onions. Cook eggs for 1-2 minutes until set. Once potatoes and eggs are finished, serve on top of collards with sauerkraut and salsa.

* Purple and red potatoes actually have less carbs and a better glycemic index than white potatoes like Russets or Idaho baking potatoes, so they are a good substitute for white potatoes and add nice color and vitamins.

This recipe is dairy free and gluten free.