Mushroom, Bacon and Kale Hash with Poached Eggs

I dug about 30 pounds of potatoes last week, three different varieties including Fingerling, Yukon Gold and a Pink variety purchased from Seed Savers last spring. Hash sounded like a good use of some of these potatoes, so I chose ingredients that married well and got to work.Any time you combine bacon, diced potatoes, mushrooms and kale with poached eggs on top, you have a party!

Mushroom Kale Hash with Poached Eggs -

serves 4

Ready to Eat!

 Ingredients

2 large potatoes, peeled and cut into ½-inch dice
½ large onion, chopped
2 cloves garlic, minced
1 piece of cooked bacon, chopped
1 pound small mushrooms, quartered
1 large bunch kale, washed, stemmed and chopped
olive oil for cooking
pinch each of dried basil, oregano and crushed chili peppers salt and pepper to taste
8 large eggs, poached

Directions

Bring a medium pot of water with about a teaspoon of salt to a boil. Add the potatoes and cook until just before completely done, about 10 minutes. Drain water.
Heat about 2 tablespoons olive oil in large frying pan. Add onions and garlic and cook over medium heat until soft. Add cooked potatoes, turn up heat and cook until potatoes are crisped and brown.
Add bacon, mushrooms, kale, herbs/spices, and more oil if needed. Stir-fry until cooked through, about another 10 minutes. Taste and season with salt and pepper.
Serve in individual bowls, each topped with 2 poached eggs. Sprinkle with cracked pepper.