Turkey Bacon and Kale Hash
August 1st, 2019 
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Who doesn’t love a good breakfast hash? Especially with a fried egg on top!?! Well folks, this is a crowd pleaser. I always feel so good after eating this hash because I start the day off right with a serving of vegetables. I’ve been making this particular recipe for years. Many people today are choosing to stay away from pork products but miss bacon. Turkey bacon, for some , has been able to fill that void. For this recipe I use turkey bacon, but you can always use regular bacon, pancetta or even sausage. After Thanksgiving, when there are still tons of leftovers, I’ve even thrown in some shredded crispy turkey or roast beef. That’s what’s so great about a hash, quite often you can throw in some of last nights dinner. Whether you are making everything from scratch or using up what’s left in the fridge, I’m sure there will not be much of this hanging around.
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Turkey Bacon and Kale Hash
- 3 tablespoons sunflower oil or neutral vegetable oil
- 3 cups dinosaur kale, chopped
- 4 large Yukon Gold or red potatoes, cut into ½ inch cubes, about 2 pounds
- ½ teaspoon fine sea salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 8 ounces turkey bacon, cut into ½ ribbons
- 1 large Spanish onion, chopped, about 1 ½ cups
- 4 large scallions, chopped about ½ cup
- Preheat the oven to 400°. Place a cast iron skillet over medium/ medium high heat, add 1 tablespoon of oil and the kale. Cook for about two minutes, stirring occasionally, until the kale starts to wilt and becomes tender. Sprinkle with a pinch of salt, place the kale in a small bowl and set aside.
- Return the empty skillet to medium high heat, add 2 tablespoons of oil and the potatoes. Sprinkled in the sea salt, paprika, garlic powder and black pepper. Stirring occasionally, cook the potatoes for about 5 minutes until the potatoes start to brown. Stir in the onions and turkey bacon, continuing to stir occasionally. Cook for another 3-4 minutes until the onions start to turn translucent.
- Place the skillet in the oven for 15-20 minutes. When the potatoes are finished they should be golden brown and cooked through. Stir in the cooked kale and chopped scallions. Adjust seasoning and serve hot.
- If you do not have a big enough skillet to cook all the potatoes, divide cooking the potatoes in two batches and place on a baking sheet to finish in the oven.
- Are sweet potatoes more of your thing? Try swapping out Yukon Gold potatoes for peeled sweet potatoes.
- Sausage, apple wood smoked bacon or pancetta more of you genre? Feel free to try other proteins in with this hash. If using bacon, render the bacon first before anything else. Set the rendered bacon aside and then add it back to the potatoes at the very end.
