Bacon and Kale Potato Hash
Tender potatoes, crisp bacon, hearty veggies, and eggs come together in this Bacon and Kale Potato Hash Recipe. This is a complete meal with all macros covered. Whip this up for a delicious and hearty weekend breakfast.
Servings: 6 servings
Calories: 407kcal
Ingredients
- 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
Instructions
- Par-boil your potatoes. To do this - add your diced potatoes to a large stock pot. Fill with water until water is covering the potatoes about an inch deep. Cover and cook on high heat until the water comes to a boil. Continue to cook for 6 minutes. Drain water. Give potatoes a stir to rough up the edges. This is the secret to crispy potatoes.
- Cook diced bacon in a large skillet. Once crispy remove from pan and drain on a paper towel.
- Add par-boiled potatoes to skillet and rendered bacon grease.
- Toss in diced onion and bell pepper.
- Sprinkle in salt, pepper, and paprika. Cook over medium-high heat until veggies are tender and potatoes are crispy.
- Meanwhile, cook 6 eggs to your liking. I've done sunny side up here, but feel free to do poached, scrambled, or fried. I'll include some tips below.
- 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.
Notes
Cooked Egg Options
Serve this hash with the preparation of eggs of your choice. Here are a few ideas:
- Sunny Side Up Eggs - they have the perfect runny yolk to mix into your hash. Heat a skillet over low heat. Add eggs to your skillet and cover with a clear glass lid, and continue to cook over low heat for about 2 minutes, or until the whites are set. Season with salt and pepper and serve hot.
- Poached eggs - nice and tender with the same runny yolk as sunny side up. Fill a 1-cup microwaveable bowl or teacup with ½ cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny.
- Scrambled eggs - an all around favorite without the runny yolk. Beat eggs, milk, salt and pepper in medium bowl until blended. Heat a large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking folding eggs until thickened liquid remains.
- Fried eggs - cook the yolk to your liking with the crispy edges. Heat oil or butter in a non-stick skillet over medium heat. Carefully add the egg taking care not to break the yolk. Let it cook until the whites are completely set but the yolks are still soft. Carefully flip the egg over and cook for an additional 30 seconds for over-easy eggs, 60 seconds for over-medium eggs, or 1-2 minutes for over-hard eggs.
Nutrition
Calories: 407kcal | Carbohydrates: 43g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 763mg | Potassium: 1120mg | Fiber: 5g | Sugar: 6g | Vitamin A: 12680IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 3mg