Looking for a new and delicious way for you and your family to enjoy kale? Sautéing it into this hearty bacon and kale potato hash is a surefire winner!
When combined with crisp bits of bacon, caramelized onion, and tender fried potatoes, the micro nutrient 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 some eggs, toast, and fruit, you know, a little at home brunch treat!
A hash is defined as a dish consisting of fried potato, onion, and meat, at least in it's original French form. It takes it's 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!
The ingredients for this dish are very simple, creating a base upon which a great many variations can be built. More on that later.
- 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
- Kale - any variety is delicious, just make sure to clean and tear away the thick and fibrous stems and veins
- Salt - basic kosher
- Pepper - ground fresh
- Blackening spice
See recipe card for quantities.
Step One - Prep and Cook Bacon
Knife work. This is one of those recipes where 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.
In a skillet over medium high 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.
Step Two - Fry Potatoes
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.
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.
Step Three - Final Assembly
Patience pays off! Here you can see the sliced potatoes starting to brown after stirring from the bottom.
Add the onions and toss them through to combine evenly, add the kale, cover the pan briefly to wilt, and stir to combine.
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!
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.
A hash is perfect for getting creative!
- 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 onions).
- 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!
- Veggie Deluxe - mushrooms, green beans, spinach, once again, just about anything goes well in this.
In a tightly sealed container under refrigeration, this bacon and kale potato has will stay fresh for up to 5 days.
This bacon and kale potato hash is not just for breakfast! It will go well with any meal where a creative potato side dish is called for.
Bacon and Kale Potato Hash
- 1 saute skillet large
- 1 slotted spoon
- 1 Cutting Board
- 1 knife
- 1 lb. Yukon gold potatoes
- 3 slices thick cut bacon
- 3 oz. fresh kale
- 4 oz. yellow onion
- 2 tsp. blackening spice or creole seasoning
- ½ tsp. salt
- 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 sauté pan over medium high
- add bacon to pan
- allow bacon to start to sizzle, turning heat down to medium when it begins to render away fat
- when the bacon is uniformly brown and the fat begins to foam, remove from the pan with a slotted spoon to add back later
- return heat to medium high
- add potatoes to pan in an even layer
- allow potatoes to brown, undisturbed, for 5 to 7 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 onion and stir through
- allow the onion to begin to caramelize while stirring occasionally
- add the bacon back to the pan
- add the kale to the pan and cover with a tight fitting lid
- reduce heat to medium, cook for 5 minutes
- remove lid, stir kale in, and serve right away