If I remember correctly, the first time I had shallots was when I was traveling in Scotland. A friend of mine took me to St. Andrews for their “Raisin” weekend. Raisin Weekend is kind of similar to a greek party (I assume…I’ve never been to one), only everyone is invited.
There’s certainly a large amount of alcohol involved, but Raisin is a positive, fun-filled weekend to make new friends and experience the university town. There’s a familial element of the three-day event, as first-year students are assigned older academic “mums” and “dads” to show them the ropes and dress them in silly costumes.
The first night we arrived, our host (who was a first-year student at the time, and would later be dressed up as a chicken) cooked us a delicious stir-fry with beef and shallots. Since we were travelers on a tight budget, having a home-cooked meal was quite a luxury and we downed it all in minutes. Bellies full of beef and a few Strongbow ciders later, we headed down to the Welly Ball.
In Scotland, Wellies are another word for rain boots, so basically a Welly Ball involves dancing around in boots and tuxes and dresses in a huge barn. As a previous high-heel wearer, it was probably the merriest and most comfortable party I’ve ever attended.
I’m not sure how any part of this story relates to this bacon and kale breakfast hash, but since there are shallots in the hash, I’m just going with it. My mind is filled with little people who hop on pogo sticks and take me from topic to topic, and I’m totally okay with that.
This bacon and kale breakfast hash is salty, savory, and so, so meaty. Want to know the secret? You’re going to cook everything in bacon grease. I’m singing and covering my ears to all the nay-sayers who’ll tell me how unhealthy this is, because once in a while, we all need a breakfast cooked in bacon grease. Trust me.
When kale is sautéed in bacon grease, it takes on a completely new flavor. There’s no bitterness in its bite, and it’s smooth with a small hit of that sweet shallot flavor. A little goes a long way. For a more decadent meal, try topping this bacon and kale breakfast hash with a runny poached egg. Enjoy
Bacon, Kale, and Potato Breakfast Hash
Author: Palette Dining
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: serves 2-4
This breakfast hash is cooked in bacon grease for ultimate flavor. Top with a poached egg for a fuller meal, or eat alone, the choice is yours! This recipe serves two as a main, or four as a side dish.
- 285 g (10 oz) thick-cut bacon (about 6 slices)
- 500 g (17.5 oz) baby potatoes, quartered twice into small cubes
- 2 shallots, diced
- one small bunch kale
- salt + pepper, to taste
- Slice the bacon into small one-inch pieces and place it in a cast-iron or nonstick pan. Place the pan on the element and turn to medium-high heat. Stir and fry the bacon until cooked, about 5 minutes. With tongs, remove the bacon from the pan and place on a paper towel-lined plate.
- Add the potatoes and shallots to the pan with the bacon grease, and fry for about 15 minutes or until the potatoes are close to being done. Add the kale, salt, and pepper, and continue frying until the kale has diminished in size and softened. Serve.