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Nutrient Dense Breakfast Hash

Course: Breakfast
Servings: 6 people

Equipment

  • Large skillet with a lid

Ingredients

  • 2 cups(60g) purple kale finely ripped up
  • 1 tsp apple cider vinegar
  • 1 tsp salt
  • 6 oz uncured, sugar free bacon cut up into 1/2inch pieces
  • 3 cloves garlic minced
  • 1 (180g) medium onion finely chopped
  • 1/2 tsp paprika
  • 1 tsp thyme
  • 1/4 tsp black pepper
  • 12 oz(340g) potatoes shredded (I use colored fingerlings)
  • 6 eggs pasture-raised

Garnishing

  • 1 1/2(125g) cups raw cheddar cheese, shredded (omit for dairy free)
  • 2 tbs parsley roughly chopped
  • 2 tbs chives roughly chopped

Instructions

  • Pour apple cider vinegar and salt over the kale to soften the kale and let sit while cooking the bacon.
  • Cook bacon pieces on a medium high heat, until they begin to shrink in size and crisp around the edges. About 5 minutes.
  • Add in kale mix, garlic, onions and dried seasonings. Saute together just before the onions start turning a little translucent. Another 5 minutes.
  • Add in the shredded potatoes and cook for about 10 minutes. At this point you don't really want to stir all that much so as to brown the potatoes.
  • Once the potatoes have softened and browned a little, make 6 wells in the potato and vegetable mix and crack eggs right into the wells. Cover and cook for 8 minutes.
  • Uncover, add shredded cheese and fresh herbs and enjoy!