Kale, Eddo & Breakfast Hash

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)

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.