Nick Looking for a healthy and delicious breakfast recipe that incorporates kale? Look no further than this tasty kale, eggs and bacon served on a bed of pan-fried hash browns breakfast dish! Packed with nutrients and flavor, this recipe is a great way to start your day off on the right foot. Plus, it’s easy to make and can be customized to suit your taste preferences
Gather Your Ingredients
To make this delicious kale and egg breakfast, you’ll need a few key ingredients. Start by gathering some fresh kale, eggs, bacon, carrots, shallots, olive oil, salt, and pepper. You can also add in some additional ingredients to customize the dish to your liking, such as diced tomatoes, sliced avocado, or crumbled feta cheese. I find that this recipe doesn’t meal prep well in advance as you’ll want to eat the kale while it is hot and still has some structure. Reheating the kale wilts it further. However, you could meal-prep by cutting and preparing your ingredients in advance and storing them in air-tight containers in the fridge.
Prepare the Hash Browns
I used baby potatoes cut up in smaller bite-sized pieces as my hash browns. However you can use pre-cut hash brown mix or bigger potatoes cut up smaller. Once you have the potatoes cut up, add to a mixing bowl and toss with olive oil.
Mix together the paprika, onion powder, salt and pepper. Sprinkle that over the potatoes and toss to combine.
You’re ready to cook the hash browns, and should start as they’ll take the longest of everything here. I flip-flop between pan-frying my hash browns and using the air fryer. I love the crispness of the air fryer, but pan-fried hash browns are softer inside. Air-frying hash browns is definitely faster though. In this recipe, I chose to pan-fry and they turned out delicious.
Prep Your Kale, Eggs, Bacon and Other Ingredients
Next, you should start by cooking the bacon, as this will take the second longest (after the hash browns). However you like to cook bacon is fine here. I like to air-fry my bacon as it is quicker, crispier and there is no bacon-grease splatter to clean up off the stove.
While the bacon is cooking, wash and cut the kale into bite-sized pieces. I like to take a sharp knife and hold the thick end of the stem as I slide the knife down the stem of the kale to separate the leaf from the stem. From this point, either rip or cut it into smaller pieces. If you don’t have kale, you can substitute spinach or swiss chard.
Shred/grate your carrots and dice the shallots. Cut up the green onions and set aside for the topping.
Once the bacon is cooked, transfer to a cutting board and cut up into small, half inch sized pieces. Set aside.
Cook the Eggs and Kale Mixture
This recipe is adaptable to however you like to cook your eggs. Personally, I love poached eggs and will typically cook them every opportunity I get. However, if you want to fry your eggs, I won’t get in your way! If you are poaching the eggs though, you’ll want to get the water ready before you start cooking the kale and carrot mixture as it will take some time and the kale could get cold.
To cook the kale mixture, add the shallots to a pan on medium heat with oil in it. Cook for 30 seconds and then add the kale and carrots. Season with salt and pepper and continue to cook for about 4-5 minutes, until the kale has just wilted. Mix in the bacon at the end.
Combine Your Kale and Eggs Breakfast
While the eggs are still cooking, serve the hash-browns and make a bed on the plate for the rest of the ingredients. Next, top the hash browns with the kale mixture. Finally, add the eggs to the kale and season with salt and pepper to your liking. Top with the green onions and serve!
Enjoy your nutritious and delicious breakfast!
This breakfast is healthy, delicious and easy to make. Having kale for breakfast gets you a headstart on your greens intake and this is one of my favourite ways to eat kale! If you enjoy this, please leave a comment below to let me know.
Kale, Eggs, Bacon on Hash Browns Breakfast Recipe
Ingredients
Hash Brown Ingredients
- 2 cups potatoes diced ½ inch squares
- 2 tsp olive oil
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp pepper
Kale and Egg Ingredients
- 3 cups kale chopped (about 6 leaves)
- 2 carrots medium, peeled and grated
- 2 shallots diced small
- 3 slices bacon
- 2 eggs
- 2 green onions chopped
- salt to taste
- pepper to taste
Instructions
Cook the Hash Browns
- Dice the potatoes into small ½ inch squares. Add to a medium mixing bowl and toss with the olive oil.2 cups potatoes, 2 tsp olive oil
- Mix together the paprika, onion powder, salt and pepper. Once mixed sprinkle on the potatoes, tossing to evenly coat them1 tsp onion powder, 1 tsp paprika, ½ tsp salt, ½ tsp pepper
Kale and Eggs
- Cook Bacon: In a medium frying pan, fry the bacon until it is slightly crispy. Once done, cup into bite sized pieces. Set aside.3 slices bacon
- Prep the ingredients: Chop the kale into bite sized pieces and discard the stems. Peel and grate the carrots. Dice the shallots and the green onions.3 cups kale, 2 carrots, 2 shallots
- Pour out most of the bacon grease and return to heat. Add the shallots and cook for 30 seconds before adding the kale and carrots. Season with salt and pepper.Fry on medium heat until the kale starts to lose its shape and structure – about 5 minutes. Stir in the bacon pieces and remove from heat.
- Cook your eggs: fried, poached, hard boiled – however you like them. If you're poaching them, get the water ready before you start cooking the kale.2 eggs
Build the Meal
- Divide the potatoes on a plate, making a bed for the rest of the ingredients.
- Top the potatoes with the kale mixture. When the eggs are cooked, place them on top of the kale mixture and season with salt and pepper.salt, pepper
- Finally, top with green onions and serve a delicious kale and eggs breakfast to your family or guests (or just keep it all to yourself)!2 green onions
One of my favourite breakfasts