Found on Pinterest, this recipe was shared by Kristin, who offers gluten free recipes on her site, Iowa Girl Eats. This would make a hearty weekend breakfast–might be a great start to a full day of apple and pumpkin picking!
Servings: 2
3 slices Bacon, chopped
3 Tablespoons Extra virgin olive oil
1 large Russet potato, peeled then chopped into 1/2″ cubes
8 small Red or Golden Radishes, ends trimmed then chopped into 1/2″ cubes
1 large Shallot or 1/2 small Onion, chopped
Salt and Pepper
1/2 bunch Purple Kale (about 4 cups), chopped
4 cloves Garlic, peeled then chopped
6-8 large Basil leaves, chopped
4 Eggs
Directions:
1. Place bacon in a large skillet and cook over medium heat until crisp. Remove to a paper towel-lined plate to drain. Remove bacon fat from skillet. Add extra virgin olive oil to skillet and heat (alternatively you could leave bacon fat in pan and add enough EVOO to equal 3 Tablespoons.)
2. Add potato, radishes, and shallots to the hot oil, season with salt and pepper and arrange in one layer. Saute undisturbed until golden brown on one side, 3-4 minutes.
3. Turn heat up to medium-high, add kale and stir to combine. Season with more salt and pepper and continue to saute until potatoes are golden brown and tender, and kale is crispy (you will start to hear it snap and crackle,) 8-10 minutes, stirring every so often.
4. Add garlic and basil and saute while stirring constantly for 1 minute.
5. Add cooked bacon to skillet and remove from heat.
6. Meanwhile, heat a large, nonstick skillet over medium heat. Crack in 4 eggs. Season tops with salt and pepper and cook until bottoms are set.
7. Place a lid on top and cook until egg whites are set but yolk is still runny, 3-4 minutes. Slide eggs over hash and serve.