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!
Servings: 2 people
Ingredients
- 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
Instructions
- 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.