The Kenwood has been a popular brunch spot for at least a decade. It dates back to when Ken lived with his brother Dan and Ken would make his delicious breakfast creations for Dan and their friends weekend mornings while watching football.
Today’s creation is a take on hash which includes zucchini, carrots, garlic, kale, onion, bacon, spices, goat cheese and topped with a fried egg.
To make, cook chopped bacon, set bacon aside and drain half the grease. Add half chopped onion and three cloves of minced garlic and cook until translucent. Add chopped kale and allow to wilt, seasoningas you go with S&P. Add chopped zucchini and shredded carrots. Once vegetables are cooked add back bacon and plate. Top with fried egg and goat cheese.