All Recipes Best Recipe Breakfast and Brunch Recipes Potatoes

Ingredients

2 large russet potatoes, peeled and cut into 3/8-inch dice 1 tablespoon vegetable oil 2 ounces pancetta or bacon, diced 1 teaspoon kosher salt freshly ground black pepper to taste 2 tablespoons unsalted butter 1 ½ cups sliced green onions, mostly white and lighter green parts 3 cups baby kale, roughly chopped ¼ cup freshly grated sharp Irish Cheddar cheese or other sharp Cheddar 1 pinch cayenne pepper 2 tablespoons chopped fresh flat-leaf parsley 2 poached eggs

Nutrition Info

707.4 calories carbohydrate: 83.6 g cholesterol: 240.3 mg fat: 32.9 g fiber: 9 g protein: 26 g saturatedFat: 14.3 g servingSize: - sodium: 1481.7 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Place diced potatoes to a bowl of cold water. Drain. Rinse again in a fresh bowl of cold water. Continue rinsing in fresh water until potato starch has been removed and water remains clear, about 3 rinsings. Drain well.
Heat oil in a skillet over medium heat. Add pancetta and cook and stir until crisp, about 5 minutes. Remove pancetta from skillet with a slotted spoon, drain. Reserve oil.
Cook potatoes in reserved oil in skillet over medium-high heat. Brown in one even layer until pieces are browned and crusted on the bottom. Stir, spread potatoes in a single layer again and brown. Repeat until potatoes are golden brown on all sides, about 8 minutes. Add butter and chopped green onions, cook and stir until onions have sweetened and softened up a bit, 3 to 4 minutes. Add reserved pancetta. Stir in chopped kale and cook until kale wilts. Add grated cheese, cook and stir briefly.
Serve topped with a poached egg. Sprinkle with a pinch of cayenne pepper and chopped parsley.

2 servings

This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.