BACON AND KALE POTATO HASH

▢½ lb bacon diced ▢2 small red potatoes diced (about 2 cups) ▢2 small russet potatoes diced (about 2 cups) ▢2 small sweet potatoes diced (about 2 cups) ▢½ yellow onion diced ▢1 red bell pepper diced ▢1 teaspoon salt ▢½ teaspoon pepper ▢1 teaspoon paprika ▢1 bunch of kale rough chopped ▢6 eggs

INGREDIENTS

Par-boil your potatoes. Drain water. Give potatoes a stir to rough up the edges.  This is the secret to crispy potatoes.

STEP 1

Cook diced bacon in a large skillet.  Once crispy remove from pan and drain on a paper towel.

STEP 2

Add par-boiled potatoes to skillet and rendered bacon grease. Toss in diced onion and bell pepper.

STEP 3

Sprinkle in salt, pepper, and paprika. Cook over medium-high heat until veggies are tender and potatoes are crispy.

STEP 4

Meanwhile, cook 6 eggs to your liking.  I've done sunny side up here, but feel free to do poached, scrambled, or fried.

STEP 5

Once potatoes are crispy, add bacon back in, as well as chopped kale.  Toss to combine and cook until kale is warmed and softened. Serve with cooked eggs.

STEP 6

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