Breakfast

Red Potato, Kale and Bacon Hash is for Breakfast.

Red Potato, Kale and Bacon Hash takes 15 minutes to prepare.

Red Potato, Kale and Bacon Hash takes 40 minutes to cook.

Red Potato, Kale and Bacon Hash makes 4 servings.

The ingredients for Red Potato, Kale and Bacon Hash are:

680 grams Red Potato
1 tbsp Crisco Pure Vegetable Oil
5 serving Turkey bacon, Columbus
1 large Onions, raw
2 clove Garlic
5 cup, chopped Kale
4 large Fried Egg
1 tsp Melinda's Scotch Bonnet Hot Sauce (by GSGKMG)
.5 tsp Salt
.25 tsp Pepper, black

Here is how you make Red Potato, Kale and Bacon Hash:

Bring a large pot of salted water to a boil; add potatoes, reduce heat to low and simmer until tender, about 8-10 minutes. Drain well; set aside.Heat oil in very large nonstick skillet over medium-high heat; cook bacon until crisp, about 5-7 minutes. Drain bacon on paper towels; set aside.Add potatoes and onion to same skillet; cook over medium-high heat, stirring occasionally, until beginning to brown, 5-8 minutes. Add garlic, salt and pepper, and handfuls of kale leaves, tossing with tongs as it cooks down. Cook, stirring occasionally, until kale is tender and starting to crisp, 3-5 minutes. Return bacon to pan and toss to combine.When ready to serve, cook 4 sunny-side up eggs. Serve each portion of hash with an egg on top and hot sauce on the side.Serving size: 1 1/2 cups hash and 1 eggServing Size: 1/4 of recipeNumber of Servings: 4Recipe submitted by SparkPeople user GEEKSTORM.

The nutritional information for Red Potato, Kale and Bacon Hash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 357.6

• Total Fat: 13.7 g
• Cholesterol: 209.0 mg
• Sodium: 730.1 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 6.9 g
• Protein: 20.7 g