Kale, Eddo & Breakfast Hash
Jul 1, 2018
YIELDS 2 SERVINGS
You will need:
-
4 slices Organic Bacon
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3 cups Eddo (peeled and diced)
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1 Yellow Bell Pepper (diced)
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4 cups Kale Leaves (roughly chopped)
Directions:
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!
NOTES
-
No Eddoes
Use potatoes, sweet potatoes, jicama or kohlrabi instead. -
No Bell Pepper
Use zucchini or mushrooms instead. -
Leftovers
Refrigerate in an airtight container up to 3 days.

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