Tri-Color Potato Hash with Kale and Pancetta

Mar 11, 2013, Updated Oct 23, 2014

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This tri-color potato hash with kale and pancetta is the perfect way to the day. Top with a fried egg and you have yourself the breakfast of champions.

During the month of March I’m lucky if I see my husband. He is busy, glued to the TV watching more basketball that I care to admit. In fact, one year he even flew to Vegas with his friend just to bet on games. That is dedication.

Now, what do I do during this time? Well besides going insane and wishing the TV would black out, you can probably find me in the kitchen. Cooking, baking, chatting on the phone…you know, the usual girl stuff.

I love potatoes in almost any form but hands down my favorite way is hash. They get crispy on the outside but stay soft on the inside. It’s the perfect combination. Plus potatoes have more potassium than a banana and zero sodium, cholesterol or fat! That not only makes them delicious it makes them nutritious too!

I combined purple, red skinned and golden potatoes with fresh chopped kale, crispy pancetta and fresh thyme and then topped it all with two sunny-side up eggs. I couldn’t skip the eggs. Everything is better with an egg…am I right?

Tri-Color Potato Hash with Kale and Pancetta

This tri-color potato hash with kale and pancetta is the perfect way to the day. Top with a fried egg and you have yourself the breakfast of champions.

Yield: 2 - 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

3 small red skinned potatoes (a little bigger than golf ball size)
3 small golden potatoes (a little bigger than golf ball size)
3 small purple potatoes (a little bigger than golf ball size)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoons fresh ground pepper
1 tablespoon fresh thyme leaves
6 ounces pancetta (diced)
1 1/2 cups packed chopped kale
1 clove minced garlic
4 large eggs

Directions:

Place all potatoes on a cutting board and dice them into little cubes.

Melt butter and olive in a large sauté pan over medium heat. Add in potatoes and sprinkle with salt, pepper and fresh thyme leaves. Cook over medium heat until the outsides are crisp but the inside is soft.

Remove potatoes to a plate, and add diced pancetta to the hot skillet. Crisp up pancetta and add in kale and garlic. Cook for about 3 minutes until the kale is wilted and the garlic is fragrant.
Add potatoes back into the pan, stir to mix, and keep warm on low while you cook your eggs.

In another skillet over medium heat add a drizzle of olive oil and cook eggs sunny-side up. Slide cooked eggs onto hash and serve!

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