I know, I know–I’m titling this dish backwards. Potatoes and eggs are the building blocks of breakfast. The headliners.
Potatoes and eggs are Madonna. Kale and bacon are LMFAO and MIA and all those other things “the kids” like. But it’s a dog-eat-dog world out there, and I have to catch someone’s attention, you know? We all know who the real deal is and who the supporting players are.
That doesn’t make sense. I won’t be attempting this analogy again.
All I’m saying is, strike a pose…
…And chop yourself some potatoes.
Roast them. Get Into the Groove and Cherish La Potato Bonita.
(No bad analogies means I have to torture you with something else, honeyblossoms. XO)
This looks Like a Ray of Virgin Bacon Light. Bacon for the very first tiiiiiime. Papa Don’t Burn My Breakfast.
I wonder if I still have friends. (Prrrrrobably not)
Madonna, if you’re reading, I bet you wanna come over for breakfast. Clearly.
Bacon-Sauteed Kale with Potatoes and Eggs
2-3 cups diced potatoes (I had baby Yukon Golds left over)
1 bunch Lacinto (or curly–whatever) kale, tough stems mostly removed and leaves chopped
1/4 of a medium onion, chopped
4 or so slices of bacon (I used turkey bacon), diced
1/2 teaspoon (or more to taste–I use lots) crushed red pepper
Olive oil, for roasting potatoes, plus more if using turkey bacon
Kosher salt and freshly ground black pepper
Preheat oven to 400 degrees. Drizzle potatoes with oil and roast in a baking dish until cooked through and lightly browned, 20-25 minutes.
Meanwhile, fry bacon over medium heat in a large skillet. Add onions and saute until they are translucent and soft–4-5 minutes. (Note that if you’re using turkey bacon like I did, things will be lacking in the fat department and therefore dry–add a bit of olive oil as needed.)
Add kale and continue to saute, stirring often, until kale is wilted, dark and heated through, which should only take a minute or two. Season mixture with crushed red pepper, salt and pepper.
At this point you can either mix the potatoes and the kale mixture together into a big happy mess, or spoon them separately onto 3 plates. Top with fried or poached eggs.