Healthy and loaded with tons of chunky veggies this “Kale and Mushroom Breakfast Hash” recipe is great for breakfast or dinner.
CeceliasGoodStuff.com | Good Food for Good People
- 10 slices extra thick cooked bacon, chopped
- 2 cups chopped kale (stems removed)
- 2 cups mushrooms, sliced
- 1 cup, onion, chopped
- 1 Anahiem chile pepper, chopped
- 4 tablespoons olive oil
- 3 medium Russet potatoes, peeled and chopped
- Salt and Pepper to taste
- 4 extra large eggs, poached
- Cook bacon according to package directions.
- Chop and set bacon aside.
- In a large non-stick skillet add 2 tablespoons olive oil.
- Add chopped potatoes and cook over a medium high heat.
- Season potatoes with salt and pepper.
- Cook for about 15-20 minutes or until they are fully cooked.
- (Cover with lid and set aside)
- In a large non-stick skillet add olive oil, kale, mushroom, onion and chile pepper.
- Cook over medium heat until veggies are tender about 5 - 7 minutes.
- Add chopped bacon to skillet.
- Add potatoes to skillet and mix.
- Reduce heat to low and cover with lid.
- Poach eggs.
- Serve hash into individual plates and top with a poached egg.
- Season with salt and pepper as needed.
- Enjoy!
- For poaching tips see link below.
I love adding kale to everything these days. Loaded with protein it adds extra nutrition to any dish. This gluten free, dairy free and low in sugar recipe is perfect for any weekend breakfast. It easily feeds a family of four.
Kale and Mushroom Breakfast Hash!
CeceliasGoodStuff.com Good Food for Good People
Sometimes I like making breakfast for dinner. This is perfect recipe for doing just that. My kids love when I do it too, I really don’t do it often enough. This is post is a nice little reminder. I promise you will enjoy serving this tasty meal to your family and friends.
Kale and Mushroom Breakfast Hash
CeceliasGoodStuff.com | Good Food for Good People
Adding kale and loads of veggies like mushrooms, onions, and peppers to any breakfast just makes it so much healthier. I hope you enjoy this hearty breakfast recipe for
Kale and Mushroom Breakfast Hash
CeceliasGoodStuff.com | Good Food for Good People
If you are not a fan of spicy you can substitute the Anahiem chile pepper for green or red bell pepper. Living in New Mexico, we like a little spicy in nearly everything we eat. Including this scrumptious and filling
Kale and Mushroom Breakfast Hash
CeceliasGoodStuff.com | Good Food for Good People
Egg poaching pot from William Sonoma. I love it because I can make four eggs all at one time. TIP: Poaching the perfect eggs – I have a handy egg poacher, which is from William Sonoma. It basically is a steamer with four cups. If you love poached eggs I highly recommend investing in one of these handy kitchen tools. If you do not have one you can opt for frying your egg or poaching in a boiling bath with ½ teaspoon of sea salt. Bring water to a gentle boil add sea salt stir water with a large spoon and gently drop each egg into the center of swirling boiling water. Continue to cook each egg accordingly. Remove each egg with a slotted spoon and serve. For a runny yolk cook approximately 2 – 3 minutes, for a firmer cooked egg continue to cook for 4 – 5 minutes. (I do not use vinegar – because you really don’t need it and it make the egg taste like vinegar, which is a big turn off!) CeceliasGoodStuff.com | Good Food for Good People
Thanks for stopping in! Until next time.
Bon Appetit, Cecelia Dardanes
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