Recipe: Delicious Kale, Bacon and Potatoes

Kale, Bacon and Potatoes. Buttery mash, bacon bits and lots of vibrant green kale. It's heaven served up with a roast dinner or with the sausage and bean casserole I made last week. Place the potato chunks in a large pan and cover with cold water.

Cream of Bacon soup adds richness and great smoky flavor for a perfect accompaniment to meat, chicken or pork. In a large broilerproof skillet with flared sides cook bacon over medium-high heat until starting to crisp. I already LOVE baked potatoes, but mixing the filling together with a bunch of yummy good stuff and then putting it back in? You can cook Kale, Bacon and Potatoes using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kale, Bacon and Potatoes

1. You need 3 bunch of Kale.
2. You need 6 slice of Bacon rashers.
3. It's 600 grams of Potatoes.
4. Prepare 1 of olive oil.
5. Prepare 20 grams of unsalted butter.
6. You need of Salt and pepper.

My whole family gobbled up these Kale and Bacon Stuffed Potatoes, and I think they're filling enough to serve as the main dish. Crispy bacon, kale, and sweet potatoes are seasoned and cooked up perfectly in a big skillet, then topped with eggs and garnished with green onion. It doesn't get easier or more delicious than this hash! The famous sweet potato hash that I LIVE ON (actually LIVE on some days) is finally getting its own.

Kale, Bacon and Potatoes instructions

1. Clean, peel and quarter potatoes. Rinse under cold water to remove excess starch. Boil potatoes until soft (approx 10-15 mins depending on size chopped).
2. While potatoes are boiling, wash and roughly chop kale. Steam or gently sauté in a little olive oil on a moderate heat until wilted down and tender 5-10mins.
3. Drain potatoes in a colinder and put to one side. Chop bacon rashers into strips and fry until just cooked through, (3mins). Add cooked bacon to Kale, season with salt and pepper to taste and stir through..
4. Return potatoes to pot with a thick slice of butter on a moderate heat. Season with salt and pepper. Allow to brown and crisp edges, stir occasionaly to avoid burning/sticking..
5. Serve when potatoes are browned, Kale is tender and Bacon is starting to crisp. I also added a couple of oven cooked sausages..

The kale totally cancels out the calories from the sausage and bacon so you can feel good about eating this. What kind of potatoes to use in Zuppa Toscana? I typically use red potatoes, but Russets (or even other varieties) will work just fine. I don't peel the potatoes, but you definitely can. Sweet Potato Hash with Kale Bacon and Avocado - it's the perfect fall dish!