Curried Potato, Cabbage, and Onion Hash with Poached Eggs

INGREDIENTS

-1 large white onion
-2 large handfuls of chopped Napa cabbage or kale
-2 tbsp olive oil
-4-5 potatoes (like Russet), cubed, unpeeled
-2 tsp mild curry powder
-1 tsp ground cumin
-1/2 tsp turmeric
-Florida Pure Rosemary Infused Sea Salt and black pepper to taste

INSTRUCTIONS

1. Preheat oven to 400°F.
2. Add the potatoes, onion, olive oil, curry powder, turmeric, and cumin to a roasting tray; mix to evenly coat vegetables with oil and seasonings.
3. Roast the potatoes for 15 minutes, then remove, stir, and add the Napa cabbage with another drizzle of olive oil.
4. Return tray to the oven for 10 more minutes.
5. When the potatoes are nearly done, poach your eggs in a pan of boiling, salted water.
6. Plate the potato hash with poached eggs; top with Rosemary Infused Sea Salt and black pepper.
7. Enjoy!