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Photo of Red potato, kale and bacon hash by WW

Red potato, kale and bacon hash

8
6
2
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
Here's a super-filling breakfast, brunch or dinner. You get your protein, starch and veggies all in one delicious recipe.

Ingredients

Uncooked red potato(es)

680 gm, cut into 1.25-cm (1/2-inch) pieces

Vegetable oil

1 tbsp(s)

Uncooked turkey bacon

5 slice(s), chopped

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

2 clove(s), medium, thinly sliced

Table salt

½ tsp(s)

Black pepper

¼ pinch

Uncooked kale

5 cup(s), leaves only, roughly chopped

Raw egg(s)

4 large

Hot sauce

⅛ tbsp(s), about 4 dashes, for serving

Instructions

  1. Bring a large pot of salted water to a boil; add potatoes, reduce heat to low and simmer until tender, about 8-10 minutes. Drain well; set aside.
  2. Heat oil in very large nonstick skillet over medium-high heat; cook bacon until crisp, about 5-7 minutes. Drain bacon on paper towels; set aside.
  3. Add potatoes and onion to same skillet; cook over medium-high heat, stirring occasionally, until beginning to brown, 5-8 minutes. Add garlic, salt and pepper, and handfuls of kale leaves, tossing with tongs as it cooks down. Cook, stirring occasionally, until kale is tender and starting to crisp, 3-5 minutes. Return bacon to pan and toss to combine.
  4. When ready to serve, cook 4 sunny-side up eggs. Serve each portion of hash with an egg on top and hot sauce on the side.
  5. Serving size: 375 ml (1 1/2 cups) hash and 1 egg.

Notes

If you prefer, sauté the kale separately and when ready to serve, place kale on a serving plate, top with hash and then eggs.

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