A poached egg sits on top of a bed of seasoned potatoes, peppers, kale and Kentucky Legend ham in this roadside-diner classic.

INGREDIENTS

• 2 Yukon Gold or Russet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 red pepper, seeded and chopped
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tbsp Worcestershire sauce
• 1/2 tsp each salt and pepper
• 2 cups diced Kentucky Legend Quarter Sliced Ham
• 2 cups thinly sliced kale, stems removed
• 4 poached eggs (see Tip)
• 1 tbsp chopped fresh parsley

DIRECTIONS

1. Peel potatoes and cut in half; place in saucepan of cold water. Bring to boil; boil for 15 to 20 minutes or until fork-tender. Drain and let cool slightly. Dice potatoes; set aside.
2. Heat olive oil in skillet set over medium heat; sauté onion and garlic for 3 minutes until onion is translucent and garlic is fragrant. Add red pepper and reserved potatoes. Season with thyme, paprika, Worcestershire sauce, salt and pepper; gently stir until everything is evenly combined. Cook for 10 to 12 minutes or until potatoes are golden brown.
3. Add ham; cook for about 5 minutes or until heated through. Add kale; cook for 30 seconds to 1 minute or until wilted.
4. Serve hash with eggs on top. Sprinkle with parsley.

Tip: To poach eggs, bring saucepan or skillet of water to a boil. Add 1 tsp vinegar; reduce heat to simmer. Crack one egg into a small dish. Swirling water, gently add egg to water. Cook for 3 to 5 minutes or until desired doneness. Remove with slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs.