This savory breakfast hash is a great way to use up any leftover meat and veggies you have in the fridge, and it's great to heat up for a quick meal the next day.
Sautée onion in bacon drippings or olive oil over low heat until they begin to soften.
Add in potato. Cook for about 5 minutes.
Add in mushrooms and pepper. Sautée another five minutes, stirring occasionally.
Add in kale. Sprinkle with salt and pepper.
Add in cooked bacon and cook until bacon is heated through.
Top with sunnyside up egg, and enjoy.
Makes 2-3 servings of hash.