Kale, Eddo & Breakfast Hash
Jul 1, 2018
YIELDS 2 SERVINGS
You will need:
4 slices Organic Bacon
3 cups Eddo (peeled and diced)
1 Yellow Bell Pepper (diced)
4 cups Kale Leaves (roughly chopped)
1. In a pan or skillet, slowly cook the bacon over medium-low heat until done. Transfer to a plate and reserve some of the fat for cooking the hash.
2. In the same pan, cook the eddoes and yellow pepper over medium-high heat until soft and browned, about 6 to 8 minutes. Meanwhile, chop the bacon.
3. Stir in the kale and bacon, and remove from heat. Divide onto plates and enjoy!
No EddoesUse potatoes, sweet potatoes, jicama or kohlrabi instead.
No Bell PepperUse zucchini or mushrooms instead.
LeftoversRefrigerate in an airtight container up to 3 days.