Serves 4
45 min
Bacon and Kale Hash
Recipe GLPRa1d1b76125f61c
A hearty, skillet-based hash loaded with crispy bacon, tender potatoes, wilted kale, and sautéed peppers and onions. This savory one-pan dish is perfect for breakfast, brunch, or a light dinner and is naturally gluten-free, dairy-free, and Whole30-compliant. Top with a poached egg or serve alongside eggs cooked to your preference for a complete meal.
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Ingredients
1/2 pound bacon, cut into 1-inch pieces
4 medium potatoes, washed and cut into 1-inch cubes
1 bunch fresh kale, washed and torn into bite-sized pieces
1/2 yellow onion, sliced into thin strips
1 red bell pepper, diced
Salt to taste
Black pepper to taste
Directions
Rinse the potatoes under cold water and cut them into 1-inch cubes. Place cubes in a large pot and add water until the potatoes are just covered. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until the potatoes are fork-tender but still hold their shape. Drain well and set aside.
While potatoes cook, heat a large skillet or cast-iron pan over medium-high heat. Add bacon pieces and cook, stirring occasionally, until crispy, about 8-10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon grease into a small bowl for later use; discard the rest or reserve for other cooking.
Return the skillet to medium-high heat with the 1 tablespoon of bacon grease. Add drained potatoes and cook, stirring and turning them occasionally, until the edges are golden and crispy, about 8-10 minutes. Transfer potatoes to a clean plate.
Add the reserved 1 tablespoon of bacon grease to the skillet. Add diced red bell pepper and sliced onion, cooking over medium heat until soft and lightly golden, about 5-7 minutes, stirring occasionally.
Add the torn kale to the skillet and cook, stirring often, until fully wilted and tender, about 5 minutes.
Return the cooked potatoes and crispy bacon to the skillet. Toss everything together gently. Season with salt and black pepper to taste. Cook for 1-2 minutes more to heat through and combine flavors.
Divide hash among four serving bowls. Top each portion with a poached egg, or serve alongside fried, scrambled, or soft-boiled eggs prepared to your liking. Serve immediately.
