Today’s recipe is a take on a traditional French dish called Pommes Anna. Pommes Anna is basically layered potatoes cooked with clarified butter drizzled over them. What could be better than that? Well, instead of using butter, I used olive oil and decided to “beef” up, well “bacon, kale and rosemary” up, the potatoes. I’m showing this as a great breakfast/brunch dish, possibly for staying in your pjs on Saturday morning and getting in a few extra snuggles with your sweetie, but this would also be a great side dish to an at home steak.
**To make this recipe Whole30, sub out the butter for ghee or just use all olive oil and make sure the bacon is compliant to the program.
Bacon Kale and Rosemary Pommes AnnaSERVES 4 PrintDownload
- 6 small potatoes
- 1/2 bunch of kale
- 1/2 cup sweet onion
- 1 Tbsp of chopped fresh rosemary
- 4 slices of bacon
- olive oil
- 1 Tbsp of butter
- salt and pepper
- Heat up a skillet to medium heat. Add the butter and about 1 tablespoon of olive oil. Add the onion, a sprinkle of salt and pepper and cook for about 5 minutes.
- Wash the Kale and cut the leaves away from the stalk. Chop it up fairly fine and add it to the onion. Sprinkle another bit of salt and pepper over the kale and cook for about 5 minutes or so until it's cooked down. Add the chopped rosemary and cook for about another minute or so.
- Cook the bacon until crisp.
- Thinly slice the potatoes.
- In a cast iron skillet or oven safe dish, brush the bottom of the pan with a little olive oil. Add a layer of potatoes. Next add a crumbled slice of bacon and then a layer of the kale and onions.
- Repeat starting with the potatoes until you end with a top layer of potatoes. Sprinkle with a little salt and pepper and drizzle the top layer with olive oil so that it seeps down between the layers as it bakes. Bake in a 375 degree oven for 35-40 minutes.