1 lb Yukon Gold potatoes
1 head kale
3 ½ tablespoons olive oil
8 strips bacon, cooked and crumbled
6 oz E&V Pineapple Sake Teriyaki Marinade
4 large eggs
Fresh cracked pepper
Preparation & Cooking Instructions:
Remove rib from kale leaves, chop into strips and wash thoroughly. Cut potatoes lengthwise into three slices, cut slices into three to four large French fry sticks and cut sticks into small, cubes. In a large skillet heat 1 ½ tablespoons olive oil over medium heat and sauté kale just until lightly wilted, about 3 minutes, turning frequently. Transfer kale to a bowl and heat the remaining 2 tablespoons of olive oil in the skillet and add potatoes, season with black pepper and sauté over medium/low heat until browned and tender, about 10 minutes.
When potatoes are done, add kale and E&V Pineapple Sake Teriyaki Marinade to skillet, cook for another minute heating throughout. Fry eggs to desired doneness. Transfer mixture to 4 plates and top with crumbled bacon and fried eggs.
Tressa's Tip: This dish is great for breakfast, lunch or dinner.