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Add a photoI found this recipe and tried. I liked the combination of apple cider vinegar and potatoes.
Servings: 4 servings
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Ingredients
- 6 potatoes
- 4 large eggs
- 1 pound bacon
- 1 medium head escarole
- 1/4 cup apple cider vinegar
Directions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
- Place potatoes in skillet with reserved bacon dripping, fry until heated through. Add escarole, bacon, eggs and vinegar. Cook until escarole becomes wilted and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 507 | 65% |
| Total Fat 56.19g | 70% |
| Saturated Fat 18.6g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 1029mg | 43% |
| Potassium 1322mg | 38% |
| Total Carbs 43.13g | 12% |
| Dietary Fiber 5.3g | 18% |
| Sugars 2.31g | 2% |
| Protein 24.19g | 39% |
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