This potato, spring onion and kale dish makes a beautiful and delicious base for poached eggs. You can even add leftover chopped corned beef.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 1481.7 mg, Sugar 4.5 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love