Crispy Kale, Bacon and Basil Farmer’s Market Hash


Put your fresh, Farmer’s Market finds to good use in Crispy Kale, Bacon and Basil Farmer’s Market Hash. Fresh, filling, and gluten-free!

Crispy Kale, Bacon & Basil Farmer's Market Hash |

Happy Monday, all! How was your weekend? Ben was out of town but despite the fact I was flying solo I got so much done around the house. I’m still slightly giddy about it. I got more accomplished in the three hours after Lincoln went to sleep on Friday night, and during a three hour trip to Camp Grammy and Papa’s on Saturday afternoon, than I have in over a year between being pregnant and having a baby!

Rooms scrubbed, cupboards organized, pictures hung, donations bagged, outgrown baby toys broken down and stored… Ok, broken down and laying in a pile in the basement to deal with at a later date. All that hard work left me feeling like I’d been run over by a truck by Saturday evening. Nothing a Sweet Tea Vodka Lemonade Mojito couldn’t fix! I made a refreshing and relaxing round for my parents and myself while cheering on California Chrome during the Belmont Stakes. What a bummer loss!!!

Earlier that morning my Mom, Lincoln and I took a quick spin around the Farmer’s Market to stock up on fresh veggies for the week. I got a pile of kale and radishes from one of my favorite vendors then plucked some fresh herbs from my garden to make Crispy Kale, Bacon and Basil Farmer’s Market Hash for lunch later that day!

Crispy Kale, Bacon & Basil Farmer's Market Hash |

Ben and I have been making breakfast for dinner a lot lately, which was the inspiration for this recipe. He’ll saute a few chopped potatoes with garlic and shallots then serve ’em alongside a couple eggs and bacon. So I guess I should say Ben’s been making a lot of breakfast for dinner lately. I’ve just been eating them!

Anyway, like I said, his homemade hash and my trip to the Farmer’s Market was the inspiration for this summer-produce heavy dish which includes chopped potatoes sauteed in a big skillet with chopped radishes, shallots, garlic, kale, bacon, basil and lots of salt and pepper. Topped with sunny-side up eggs, I inhaled my plate.

The potatoes and radishes saute until deep golden brown while the kale cooks down until it’s crisp. Literally you can hear it snap and crackle as it cooks. Totally addicting. I’ve been really missing bread to sop up my runny eggs since having to go gluten-free, and this hash is the perfect bed to let the yolks run down into.

Fabulous to make on the weekends or any day of the week, for any meal, and for heaven’s sake, to use up all those fresh Farmer’s Market finds!

Crispy Kale, Bacon & Basil Farmer's Market Hash |

Start with your Farmer’s Market (or grocery store) goodies, including a bunch of golden radishes (could use red,) and lacinato kale which is a flat-leaf type of kale. If you can only find curly kale that’s fine too.


Trim the roots and leaves off 8 small radishes then chop ’em up into roughly 1/2″ chunks. Fresh radishes are spicy (almost too spicy for me,) but sauteing them with the rest of the hash ingredients mellows them out. That being said, they still give the dish an awesome bite.


Add the radishes to 1 large russet potato that’s been peeled then chopped into 1/2″ chunks, as well as 1 large shallot or 1/2 small onion that’s been chopped. Time to get cooking!


Saute 3 pieces chopped bacon in a very large skillet over medium heat. Cook until the bacon is crisp then remove to a paper towel-lined plate to drain, and remove the bacon grease (or not! Instructions ahead…)  I made this once without the bacon and it was still delicious but, as they say, everything’s better with bacon!


Next heat 3 Tablespoons extra virgin olive oil to the skillet, or add enough oil to the bacon grease to equal 3 Tablespoons fat, then add the chopped potatoes, radishes, and shallot. Season with salt and pepper then arrange the veggies in one layer and allow the bottoms to crisp up for 3-4 minutes undisturbed.


While the root veggies are browning, wash then dry 1/2 big bunch lacinato kale. You’ll need 4 cups chopped kale total. The easiest way I’ve found to wash big leafy greens is to rinse then place them on a clean kitchen towel, roll it up, and then pat. Viola!


Peel the leaves off the stem then chop ’em up.


Once the root veggies have begun to turn golden brown, turn the heat up to medium-high then add the kale and season with more salt and pepper. Continue to saute, stirring every so often, until the potatoes are browned and tender, and the kale is crisp, 8-10 minutes. You’ll start to hear the kale snap and crackle near the end – that’s the sound of crispy kale in the making!


Finally get your fresh basil ready. This is one of my favorite parts of the hash as it provides a fresh burst of summer flavor. YUM! Obviously you could pick up a big bunch at the Farmer’s Market but I actually plucked this from my herb garden!


Stack 6-8 large basil leaves on top of one another then roll into a cigar shape and zip through it with a knife.


Add the basil along with 4 cloves minced garlic to the skillet then saute while stirring for 1 minute. Stir the cooked bacon back in then remove the skillet from the heat.


Meanwhile, in a nonstick skillet over medium heat next door, crack in 2 eggs then season the tops with salt and pepper. Cook until the bottoms are set then place a lid on top and cook until the whites are set on top but the yolks are still runny, 3-4 minutes.


Slide the eggs on top of the skillet if you want a fancy presentation…


Or scoop the Crispy Kale, Bacon and Basil Farmer’s Market Hash onto plates and top with eggs. Either way – dig in!

Crispy Kale, Bacon & Basil Farmer's Market Hash |

Crispy Kale, Bacon and Basil Farmer’s Market Hash

serves 2


Put your fresh, Farmer's Market finds to good use in Crispy Kale, Bacon and Basil Farmer's Market Hash. Fresh, filling, and gluten-free!


  • 3 slices bacon, chopped
  • 3 Tablespoons extra virgin olive oil
  • 1 large russet potato, peeled then chopped into 1/2" cubes
  • 8 small golden radishes (could use red radishes,) ends trimmed then chopped into 1/2" cubes
  • 1 large shallot or 1/2 small onion, chopped
  • salt and pepper
  • 1/2 bunch lacinato kale (about 4 cups), chopped
  • 4 cloves garlic, peeled then chopped
  • 6-8 large basil leaves, chopped
  • 4 eggs


  1. Add bacon to a large skillet over medium heat then cook until crisp. Remove to a paper towel-lined plate to drain, then remove bacon fat from skillet. Add extra virgin olive oil to skillet and heat (alternatively you could leave bacon fat in pan and add enough EVOO to equal 3 Tablespoons fat.)
  2. Add potato, radishes, and shallots to the hot oil then season with salt and pepper and arrange in one layer. Saute undisturbed until golden brown on one side, 3-4 minutes.
  3. Turn heat up to medium-high then add kale and stir to combine. Season with more salt and pepper then continue to saute until potatoes are golden brown and tender, and kale is crispy (you will start to hear it snap and crackle,) 8-10 minutes, stirring every so often. Add garlic and basil then saute while stirring constantly for 1 minute. Add cooked bacon to skillet then remove from heat.
  4. Meanwhile, heat a large, nonstick skillet over medium heat then crack in 4 eggs. Season tops with salt and pepper then cook until bottoms are set. Place a lid on top then cook until egg whites are set but yolk is still runny, 3-4 minutes. Slide eggs over hash then serve.

This recipe is courtesy of Iowa Girl Eats,

Crispy Kale, Bacon & Basil Farmer's Market Hash |

Bacon, kale, potatoes, eggs, and radishes. It doesn’t get much better than that! Enjoy!

Crispy Kale, Bacon & Basil Farmer's Market Hash |

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  1. Kristin, this looks amazing! I’ve been loving the farmer’s market kale around here too. Doesn’t being productive feel so good!? It’s always worth it, but it is always so hard to motivate!

  2. RunnerGirlEats 06.09.2014

    That hash looks awesome! and that mojito…yummmm! I need to make that asap!

  3. Michelle Nussey 06.09.2014

    Have I mentioned that you’re my favourite?!

  4. Farmers Markets are just getting ready to start up- so excited to see what I can find. Great use of those beautiful yellow radishes! I just love how cooking them mellows the flavor. This looks amazing- definitely perfect for those breakfast for dinner nights- yum!

  5. Nothing says love like the smell of bacon wafting up the staircase on a chilly morning!

    I love this new farmers market spin on breakfast.

    Bring on the veggies and sunny-side up eggs. Drooling right now.

  6. Kristiñ 06.09.2014

    Mom. Lincoln and I — not me. Would you say I went or me went?

    • Kristin 06.09.2014

      Whoops my bad – I’m usually very careful about things like that! Thanks for the heads up.

      • Kristin 06.10.2014

        Bad computer! You get a pass for tired mommy brain :)

  7. Chicago Jogger 06.09.2014

    I don’t do breakfast for dinner often enough! You had me at crispy kale for this one. Yum!

  8. I love a good hash and this looks awesome! It was such a bummer about the race :(.

  9. Linda 06.09.2014

    Can’t wait to try this one! Your fresh basil looks perfect! I planted some and it started off great, but hasn’t grown in weeks. I had it in full sun, so maybe it doesn’t like that?? Is yours is sun/shade/partial sun?

  10. Amanda 06.09.2014

    This hash looks amazing. Love that photo of the cut egg, just perfection! :)

  11. I totally need to start adding fresh basil to my breakfast hashes! I actually just recently started cooking with the fresh stuff, and it is amazing what I had been missing out on! It’s so good!

  12. loriann 06.09.2014

    Just wanted to say this recipe was super yummy. Definetly a keeper!

  13. Kelly Mitchem 06.09.2014

    I love breakfast for dinner, we make something very similar to this! The basil sounds awesome though, will try!

  14. Kate 06.09.2014

    *lacinAto kale ;)
    Looks yummy!

  15. This is definitely something I would enjoy for breakfast! Love that runny yolk!

  16. This looks so good that I want to go make it right now. I often make scrambles for breakfast, but I never would have thought to use radish or basil. Thanks for the recipe!

  17. Jamie 06.09.2014

    This looks divine. The Sweet Tea Vodka Lemonade Mojito I had on Saturday night WAS divine and since hubby didn’t like it they’ll be ALL MINE for the rest of the summer mwa-ha-ha-haaaa!!! = )

  18. What a beautiful dish!! Love the radishes thrown in there, what a fun flavor/texture to add!

  19. This hash looks divine! I’m not sure what’s my favourite part; the krispy kale or the potatoes, they both look so delicious!

  20. Jeremy 06.10.2014

    Those are the most beautiful eggs I have ever seen.. compliments to the chef, and the hens!

  21. Alexandra 06.10.2014

    This looks delicious! I have a love/hate relationship with soft yolks, but I may have to give this a try.

    — Alex at Cashmere Kangaroo

  22. […] I wanted to make for dinner.  Earlier in the day I had seen Iowa Girl Eat’s recipe for a Crispy Kale, Bacon and Basil Farmer’s Market Hash, and knew I wanted to make something similar to it with the ingredients that were available in my […]

  23. Angie 06.16.2014

    We made this for dinner last night and it was amazing! We just kept commenting that it tasted like a dish we would get at a restaurant. Thank you for the delightful recipe.

  24. Sadye 06.19.2014

    I had half the ingredients for this (eggs, radishes, potato and garlic), so I just worked with that, and like everyone else I loved it. The radishes definitely took on a much more mellow flavor — probably will be sauteeing them from now on instead of eating them raw.

  25. […] Farmers Market Hash […]

  26. Megan 07.05.2014

    I made this today and LOVED it! My boyfriend was only so-so on it – he thought there was too much oil. I substituted spinach for the kale, green pepper for the radishes, and gold potatoes for the russets. I also used dried basil since I had it on-hand. I’m thinking I should’ve used less oil with the spinach since it didn’t really need time to saute; I will try that next time. I also need to perfect my sunny-side-up egg skills–my whites were a bit runny. But I loved the flavor!! Thanks for sharing :)

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