Photo of Egg over red potato, kale and bacon hash by WW

Egg over 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. Try this with waxy fingerling potatoes or jewel-toned purple potatoes too. Cooking the vegetables in the same pan used to crisp the turkey bacon, infuses them with welcome smokiness. If you like things extra spicy, top the plated hash with chopped fresh chiles, such as jalapenos or serranos. A sprinkling of fresh herbs like parsley or basil would also be a flavorful garnish. Save any leftover vegetable mixture to use as the filling in tomorrow's egg white omelet or skillet frittata.

Ingredients

Uncooked red potato(es)

1½ pound(s), cut into 1/2-inch pieces

Vegetable oil

1 Tbsp

Uncooked turkey bacon

5 slice(s), chopped

Uncooked onion(s)

1 large, chopped

Garlic clove(s)

2 medium clove(s), finely chopped

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked kale

5 cup(s), leaves only, roughly chopped

Egg(s)

4 large

Hot sauce

Tbsp, 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: 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.