Name: Kale Breakfast Salad
Total time: PLACEHOLDER
Ingredients: ⅓ cup vegetable oil; 3 cups frozen diced hash brown potatoes; 1¼ teaspoons table salt, divided; 8 slices bacon, cut into ½-inch pieces; 1 pound curly kale, stemmed and chopped; 1 shallot, minced; ⅓ cup cider vinegar; 2 tablespoons sugar; ½ teaspoon pepper; 4 soft-cooked large eggs, halved; 4 scallions, sliced thin

Why This Recipe Works

Pouring a hot tangy-sweet dressing over kale softened its tough bite. Crispy bacon and soft-cooked eggs added heft, protein, and a distinct breakfast vibe to this dish.

Before You Begin

For soft-cooked eggs with set whites and fluid yolks, boil the eggs for 7 minutes.

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes and cook until golden brown and very crispy all over, 10 to 12 minutes. Transfer potatoes to paper towel–lined plate and sprinkle with ¼ teaspoon salt.

Cook bacon in now-empty skillet over medium heat until crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to plate with potatoes. Pour off all but ¼ cup fat from skillet (if you don’t have ¼ cup, supplement with additional vegetable oil).

Place kale in large bowl. Return skillet to medium heat. Add shallot to skillet and cook until softened, about 2 minutes. Whisk in vinegar, sugar, pepper, and remaining 1 teaspoon salt and bring to boil. Once boiling, immediately pour hot dressing over kale and toss to combine. Season with salt and pepper to taste. Divide among bowls and top with potatoes, bacon, eggs, and scallions. Serve.