Potato and Kale Hash

Step 1: Kale ... You can blanch the kale in boiling water until slightly tender; or, just microwave it. Add the kale to a microwave safe bowl along with a couple of tablespoons of water. Cover with plastic wrap and cook on medium for 2 minutes; remove, stir, cover and return to the microwave for another 1-2 minutes. Once the kale is tender; add cold water and a few ice cubes to the bowl to stop the cooking process. Drain as soon as the kale cools and set to the side to dry off on a paper towel. The kale will be added to the potatoes later.

Step 2: Bacon ... Saute the bacon on medium heat, so the bacon renders slowly. No oil is needed if you use this method. Once the bacon has crisped up; transfer to a plate lined with a paper towel to drain. You want to keep the drippings to cook the potatoes in.

Step 3: Potatoes ... Add the potatoes and shallots to the pan along with the drippings on medium high heat. You should have about 2 tablespoons of drippings; if not, you can add a little olive oil to make up the difference. Toss to combine, and make sure all the potatoes are covered in the bacon drippings. Season with salt and pepper. Press the potatoes down, and cook 2-3 minutes, then flip and cook another 2-3 minutes. You want to develop a nice crust. But you also want to slightly break up the potatoes as they cook. Once the potatoes start to brown, add the kale, cooked bacon, horseradish; and mix well to combine. Continue to cook another 3-5 minutes until everything crisps up and is heated through. If the pan gets too dry during cooking, just add a little water, a tablespoon or so.

Step 4: Serve ... I love to serve this as a side dish; however, you can also top this with a fried or poached egg for a main dish or brunch entree. Serve with a fruit salad and you don't need anything else.. Delicious!