1 pound Idaho® potatoes, peeled and diced into 1/2 inch cubes
2 chicken breasts, cooked and diced
1 cup Brussels sprouts, halved
½ cup carrots, diced
½ cup onion, diced
1 small bunch of kale, stems removed, about 2 cups
2 tablespoons olive oil
salt and pepper
4 eggs, poached
Heat oil in a large skillet over medium high heat. Add potatoes in an even layer. Cook for 8 minutes, stirring once.
Add onion, carrots and Brussels sprouts to the pan. Cook for 5 minutes until vegetables begin to soften. Add salt and pepper to taste.
Add chicken and kale to the pan and flatten mixture with a spatula. Cook until a crispy brown layer forms along the bottom, about 5 minutes. Working in sections, turn the hash over and cook until the other side is brown, about 3-5 minutes more.