Ingredients
1
1 servings
- •2 slices bacon
- •1 tablespoon ghee (clarified butter)
- •½ medium potato, peeled and chopped
- •¼ medium onion, chopped
- •1 teaspoon pink Himalayan salt, divided
- •1 teaspoon ground black pepper, divided
- •⅛ cup chopped kale
- •¼ teaspoon truffle oil, or to taste
- •2 large eggs
Instructions
- Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Add ghee to the bacon drippings. Add potato, onion, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook and stir until potatoes are tender, about 10 minutes, adding kale during the last few minutes. Remove potatoes to a plate and crumble bacon slices over top. Reduce pan temperature to low.
- When pan has cooled to low, crack eggs into the pan. Season with remaining salt and pepper. Cook until eggs are almost completely set but not hard, 1 1/2 to 2 minutes. Carefully flip eggs and cook until whites are completely set, about 30 second more. Gently slide eggs on top of the potato hash. Drizzle with truffle oil and serve.
Nutritional Facts
Per 1 servings
- Calories: 463
- Carbohydrate: 24g
- Fat: 32g
- Fiber: 3g
- Protein: 22g
- Sugar: 3g
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