Egg Over Red Potato, Kale & Bacon Hash
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.
Uncooked red potato(es)
1½ pound(s), cut into 1/2-inch pieces
Uncooked turkey bacon
5 slice(s), chopped
1 large, chopped
2 medium clove(s), finely chopped
5 cup(s), leaves only, roughly chopped
4 large egg(s)
⅛ Tbsp, about 4 dashes, for serving
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 1/2 cups hash and 1 egg
If you prefer, sauté the kale separately and when ready to serve, place kale on a serving plate, top with hash and then eggs.