Potato Hash with Smoky Bacon and Kale Recipe - Looking for a new and delicious recipe for you and your family to enjoy kale? Adding handfuls of kale leaves into this hearty bacon and potato hash is a surefire winner!
When combined with crispy bacon, caramelized onions, and tender fried potatoes, the micronutrient rich leafy green really sings. This recipe is a tried-and-true winner on Sunday mornings in the Season Two Taste household. We like to serve it with runny eggs, and toast, for a delicious breakfast with so much flavor!
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What You're Going to Need!
- Yukon gold potatoes - the low starch and high sugar content of these beauties are perfect here
- Thick sliced bacon - the thicker chunks make for easier cooking without burning, as well as a nice, chewy texture
- Yellow onion - are perfect for this recipe.
- Kale - any variety is delicious, just make sure to clean and tear away the thick and fibrous stems and veins.
- Blackening spice - we mix our own, however you can use a store-bought mix like Chef Paul Prudhommes Poultry Magic Seasoning
See recipe card for quantities.
Recipe
Yukon Gold Potato and Bacon Hash with Kale
Ingredients
Equipment
Method
- Cut bacon into ¼ inch bits
- peel and slice onion lengthwise into ¼ inch thick julienne
- wash and cut potatoes into 1 inch wide and ¼ inch thick pieces
- wash and remove kale from the stems and thick veins by hand
- cut or tear kale into bite size pieces
- heat the large skillet over medium heat
- add the bacon to the large skillet
- cook bacon, turning heat down to medium when it begins to render away the bacon fat
- when the bacon is uniformly brown and the bacon fat begins to foam, remove the bacon bits from the pan with a slotted spoon to add back later
- return to medium heat
- add potatoes to the large skillet in an even layer
- allow potatoes to brown, undisturbed, for 5-8 minutes
- add the seasonings and gently stir to mix, checking to see if the potatoes have begun to brown.
- once the potatoes are browned uniformly, about 7 minutes, add the sliced onions and stir through
- allow the onion to begin to caramelize while stirring occasionally
- add the bacon back to the large skillet
- add the kale to the pan and cover with a tight fitting lid
- reduce heat to medium heat, cook for 4-5 minutes
- remove lid, stir kale mixture in, and serve right away
Nutrition
Tried this recipe?
Let us know how it was!How to Make the Easiest Potato & Kale Hash
with Bacon
- Knife work. This is one of those recipes were making the right size cuts on everything is vital. Too small, and it will over cook or burn, too large, and you'll never get a nice brown or cook the potatoes through.
2. In a large skillet over medium heat, render the bacon pieces. If the meat is browning faster than it is giving up fat, make sure to lower the heat a little.
3. When the bacon is sizzling and the bubbles resemble foam like this, remove it from the pan with a slotted spoon, leaving behind the fat for the hash to cook in.
4. Place the sliced potatoes into the hot pan in an even layer, sprinkling the seasoning on top. Here's where you need to be patient! Let the slices lay in the pan for a few minutes in order to allow them to brown. If you stir too often or soon, they won't sear well.
5. Patience pays off! Here you can see the sliced potatoes starting to brown after stirring from the bottom.
6. Add the sliced onions and toss them through to combine evenly, add the kale, cover the pan briefly to wilt, and stir to combine.
What is Hash?
A hash is defined as a dish consisting of fried potato, onion, and meat, at least in its original French form. It takes its name from the word "hacher", meaning to chop. The recipe was first devised as a way to use up leftovers but has transcended these humble beginnings in many ways. In the modern vernacular, very often any fried potato dish can be called a hash, and it certainly does not have to contain meat!
Chef Tip
This Yukon gold potato bacon and kale hash is not just for breakfast! It will go well with any meal where a creative potato side dish is called for.
Substitutions &Variations
This recipe is already gluten and dairy free
- Vegan/vegetarian - Removing the bacon, and using about 2 to 3 tablespoons of light vegetable oil will make this completely vegan.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or any hot chilis that you would like, (add raw pepper pieces at the same time as the sliced onions) or even your favorite hot sauce.
- Deluxe - remember that this dish was originally made for leftovers, if you have some roast beef, pork chops, or just about anything else, go ahead and toss it into the mix! Prime rib beef hash is a favorite in our house with Christmas leftovers.
- Veggie Deluxe - mushrooms, green beans, spinach, red peppers, sweet potatoes, Brussel sprouts, once again, just about anything goes well in this.
Storage & Helpful Hints
In a tightly sealed container under refrigeration, this potato bacon and kale hash will stay fresh for up to 5 days.
Covering the pan not only helps the kale to cook through, but also the sliced potatoes. Don't skip this step, or you may end up with crunchy potatoes!
Newest Recipe!
Leftover Corned Beef, Cabbage, & Potato Hash
Every St. Patrick's Day we cook two corned beef brisket roasts, so we have one leftover to make our favorite corned beef and potato hash.
You can use any green leafy vegetable that you like. However, keep in mind that different vegetables cook at different lengths of time.
Jason Miller says
so delish with over easy eggs!