Breakfast Hash with Ham, Potato and Kale
- 2 Yukon Gold or Russet potatoes (about 8 oz each)
- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 red pepper, seeded and chopped
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tbsp Worcestershire sauce
- 1/2 tsp each salt and pepper
- 2 cups diced Kentucky Legend Brown Sugar Half Ham
- 2 cups thinly sliced kale, stems removed
- 4 poached eggs (see Tip)
- 1 tbsp chopped fresh parsley
- Peel potatoes and cut in half; place in saucepan of cold water. Bring to boil; boil for 15 to 20 minutes or until fork-tender. Drain and let cool slightly. Dice potatoes; set aside.
- Heat olive oil in skillet set over medium heat; sauté onion and garlic for 3 minutes. Add red pepper and reserved potatoes. Season with thyme, paprika, Worcestershire sauce, salt and pepper. Cook for 10 to 12 minutes or until potatoes are golden brown.
- Add ham; cook for about 5 minutes or until heated through. Add kale; cook for 30 seconds to 1 minute or until wilted.
- Serve hash with eggs on top. Sprinkle with parsley.
Tip: To poach eggs, bring saucepan or skillet of water to a boil. Add 1 tsp vinegar; reduce heat to simmer. Crack one egg into a small dish. Swirling water, gently add egg to water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain on a paper towel–lined plate. Repeat with remaining eggs.
|Per 1/4 recipe|