I love lacinato kale. I could eat it for days and days. Salads, stir fried, sautéd, smothered or however you want to cook it, I’ll eat it. I’ve been tinkering in the kitchen with several different hashes to add to our breakfast rotation. I add a bit of meat to my hash concoctions to give a little more protein. I also love to add in little tomatoes as they burst when heated in the pan; their juices make a bit more sauce all the better for the hash. All these veggies fill me up in the am. I don’t even miss a piece of toast with my eggs. After removing the tough center ribs, I like to finely shred the kale. It cooks quicker with the fine pieces and it nicely combines with the rest of the ingredients to create the perfect bite. Ingredients Instructions
Dice up the rest of the ingredients. They don’t have to look pretty, just make them bite size for your mouth.
This lacinato kale hash is really making me happy. I’ve figured out that if you steam the kale for a few minutes before sautéing it you get it a bit softer. Kale sometimes can be a bit tough, which is why cooking it or marinating it for a long time is usually a good idea. Add the tomatoes, onion, peppers, and ham at the same time. The tomatoes will nicely burst while the onions will cook to translucent and the peppers will soften.
Top the hash with a fried egg or your favorite type of egg. I love a lightly fried egg with a soft yolk that can ooze over the hash. I added a bit of hot sauce for a bit of pep to each bite. If you add it on the side then you can regulate how much heat you want with each bite.