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Red Potato, Kale and Bacon Hash SmartPoints 8



  • 1.5 pound(s) uncooked red potato(es), cut into 1/2-inch pieces
  • 1 Tbsp vegetable oil
  • 5 slice(s) uncooked turkey bacon, chopped
  • 1 large uncooked onion(s), chopped
  • 2 clove(s) garlic clove(s), finely chopped
  • 0.5 tsp table salt
  • 0.25 tsp black pepper
  • 5 cup(s) uncooked kale, leaves only, roughly chopped
  • 4 large egg(s)
  • 0.125 Tbsp hot sauce, about 4 dashes, for serving
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serving size: 1 1/2 cups hash and 1 egg
If you prefer, sauté the kale separately and when ready to serve, place kale on a serving plate, top with hash and then eggs.

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