*To peel a green plantain, you'll have to score the sides and separate the peel from the plantain with your thumb or a knife. You'll use half a large one for this recipe.

Chop the peeled plantain into small thin pieces. They'll crisp up better when on the thinner side, although it's not incredibly important.

In a small - medium heavy skillet over medium heat, add the bacon pieces and stir to evenly cook. When the bacon begins to render fat, add the chopped plantain and stir for even cooking.

Cover the pan (the lid doesn't have to fit exactly) and allow the bacon and plantain to cook together, removing the lid to stir after about 30-60 seconds to prevent burning.

Once the plantain and bacon begin to brown, add the chopped kale to the skillet, stir, and cover again with the lid, adjusting or lowering the heat to prevent burning if necessary.

After the kale has softened, remove the lid and stir again. When the bacon, plantain and kale are all cooked and crispy, sprinkle with sea salt to taste. Turn the heat off but cover the lid to keep hot while you cook an egg in a separate pan (or however you want!)

Once your egg is cooked, put the hash on a plate and top with your cooked egg. Enjoy!