Egg Over Red Potato, Kale & Bacon Hash
9
Points®
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)
1.5 pound(s)
Vegetable oil
1 Tbsp
Uncooked turkey bacon
5 slice(s)
Uncooked onion(s)
1 large
Garlic
2 medium clove(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Uncooked kale
5 cup(s)
Egg
4 large egg(s)
Hot sauce
0.125 Tbsp
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
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