Ingredients
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6 potatoes
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4 large eggs
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1 pound bacon
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1 medium head escarole
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¼ cup apple cider vinegar
Directions
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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.
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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.
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Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon drippings.
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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.
Nutrition Facts (per serving)
| 575 | Calories |
| 38g | Fat |
| 41g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 575 | |
| % Daily Value * | |
| Total Fat 38g | 48% |
| Saturated Fat 13g | 63% |
| Cholesterol 176mg | 59% |
| Sodium 709mg | 31% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 7g | 26% |
| Total Sugars 2g | |
| Protein 18g | 37% |
| Vitamin C 48mg | 53% |
| Calcium 93mg | 7% |
| Iron 3mg | 19% |
| Potassium 1375mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
