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Kale, Potato + Pancetta Breakfast Hash

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 2
Author: Tisha Riman | The Nourished Mind

Ingredients

  • 2 tbsp olive oil
  • 1.5 lbs little potatoes quartered
  • 1 onion diced
  • 1/2 cup pancetta diced
  • 1 small handful of baby kale
  • 1/4 cup shredded cheese optional
  • 4 eggs

Instructions

  • In a cast iron skillet, heat oil on low-medium heat. Add in potatoes and sautee until knife tender, about 20 minutes.
  • Add in onion and pancetta and cook another 5 minutes.
  • Stir in baby kale and shredded cheese. Using a spoon, create 4 wells in the hash. In each well, break open one egg. Cook until egg whites are set, about 4-5 minutes.
  • Season with salt and pepper.

Notes

You can also make this dish in the oven. Simply follow the same steps either in a cast iron or on a sheet pan and bake in the oven at 400F.