Like most recipes, this breakfast salad was a complete accident. I had a couple of eggs and some kale I needed to use. I didn’t feel like scrambled eggs and I believe a disappointing breakfast that was not supposed to be a breakfast salad but strangely was one. At any rate, I dug through the drawers for some potatoes and decided to go all out with breadcrumbs in lieu of toast.
One thing you might notice, it looks strangely like I put bits of ham in this salad. I did not- those are gorgeous purple potatoes from a local farm. They definitely are not required but they do add a certain ‘made you look’ to the dish.
Potatoes: Use whatever potatoes you have on hand. I typically keep a Yukon gold or some fingerling potatoes on hand but a diced russet would work just as well.