Egg over red potato, kale & bacon hash
6
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
1½ pound(s), cut into 1/2-inch pieces
Vegetable oil
1 Tbsp
Uncooked turkey bacon
5 slice(s), chopped
Uncooked onion
1 large, chopped
Garlic
2 clove(s), finely chopped
Table salt
½ tsp
Black pepper
¼ tsp
Kale
5 cup(s), leaves only, roughly chopped
Egg
4 large egg(s)
Hot sauce
⅛ Tbsp, about 4 dashes, for serving