Not Your Normal Breakfast Hash

6 Dec
Fennel, Kale, Sweet Potato Hash

Fennel, Kale, Sweet Potato Hash

 

I’ve become obsessed (no, like OBSESSED) with veggie hashes and eggs. Turns out a runny egg on pretty much any and everything makes it taste a million times better. No exception to some tasty sauteed veggies. The latest invention came from needing to use left over produce in the fridge. I had the following: 1 bulb of fennel, a bag of kale, a sweet potato, some bacon, and eggs, of course. So here’s what I did:

 

  • Cut up the fennel into small slivers
  • Dice the sweet potato (I prefer skin on) into 1/4 inch cubes
  • Fry two strips of bacon until crispy. Take out of pan but leave bacon grease.
  • Toss in the sweet potato, fennel and kale. Add salt and pepper to taste. Crumble the bacon over when done.
  • Fry an egg and leave it runny (over-medium is my preference).
  • You should sautee the hash until the potatoes are soft. Serve in a bowl, throw the egg on top and season as you like (I prefer Frank’s Red Hot and some salt and pepper).

Voila!

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