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Kale and Bacon Breakfast Hash

This Kale and Bacon Breakfast Hash is perfect for a holiday morning brunch. Complete with crispy potatoes, red peppers and poached eggs!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch, Main Course
Cuisine: American, Canadian
Keyword: Holiday, Skillet Meal, Weekend
Servings: 2 people
Author: Emily


  • 2-4 slices of bacon
  • 1/2 small white onion
  • 4-6 russet potatoes you can use any type of potato, when diced it should make at least a cup
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • salt and pepper
  • 1 red pepper
  • 2/3 cup chopped kale
  • 2-4 eggs


  • In a cast-iron skillet, cook bacon according to package instructions. I usually cook it on medium-low until crispy and then flip!
  • While bacon is cooking, wash potatoes. Then poke a few holes in each one and place in the microwave for 2 minutes. They should be a bit softer (and very hot) when you take them out!
  • Thinly slice onions and dice potatoes into small cubes and set aside. Now is a good time to check on your bacon.
  • Once bacon is done, remove from pan and lay on a piece of paper towel to soak up any excess grease.
  • Add onions and potatoes to pan (they can cook in the fat from the bacon, or if you aren't using bacon, add 1 tbsp of olive oil here.
  • Add garlic powder and rosemary and mix until onions and potatoes are evenly coated. You can add salt and pepper here as well.
  • As those cook, dice red pepper and finely chop kale. Set aside.
  • Continue to cook the potatoes until they appear crispy on the surface, about 10-12 minutes. At this point add red pepper and cook for 2-3 more minutes.
  • Add kale and cook until wilted, about 2 minutes.
  • Finally, make two wells and add eggs, cooking to your liking. You can put a lid on to speed up the cooking process.
  • Season with more salt and pepper to your liking.