This recipe can go head-to-head with any traditional American breakfast. The vibrant flavors will make your palate dance. Make the hash ahead of time. When ready to eat, heat and crack the eggs on top. Morning Hash is a filling treat after coming home from a big workout on a weekend morning.
Serves 4
8 strips of bacon, nitrate free, cut into ½-inch pieces
(kitchen scissors make it fast and easy)
1 Tbsp extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large red bell pepper, chopped coarsely
1 small yam, peeled and cut into ½-inch cubes, about 1 cup
1 bunch kale, tough stems removed, chopped
1 tsp fresh thyme, chopped
Kosher salt and freshly ground pepper to taste
- In a large frying pan over medium heat, cook bacon until crisp. Transfer bacon to a paper towel to remove fat. Clean pan of excess fat. Add oil to pan and heat to medium.
- Add onions and bell pepper. Sauté, stirring 1–2 minutes until onion is translucent. Lower heat and add garlic and yams. Cover and cook, stirring occasionally, until yams are tender and start to brown, about 5 minutes. Add kale and cook until tender, about 5 minutes. Stir in thyme and bacon. Salt and pepper to taste.
- Crack four eggs over the mixture. Cover. After 2 minutes add two tablespoons of water to the pan. Replace cover and cook another minute or two until eggs are cooked to desired doneness.
