Arrange bacon strips on sheet pan and cook for 12-15 minute, depending on thickness.
Meanwhile, combine hash browns, parsley, garlic powder, and sea salt together. Toss in kale and combine.
When bacon has cooked, transfer from pan to plate. Carefully pour out excess bacon grease from the pan into a small jar for other uses, reserving 2-3 tablespoons on the pan for the hash browns.
Toss in the combined hash browns and kale mixture and spread evenly across the pan. Bake for 12 minutes.
After the cooking time, scoop hash browns to make wells for eggs. Crack the eggs directly into the wells.
Transfer bacon strips directly on top of the hash brown and kale mixture. Place back in the oven for 5-7 minutes on top rack, watching carefully for desired doneness.
Remove sheet pan breakfast from oven. Garnish with parsley and serve hot.
*If not using frozen hash browns, cook 4 medium potatoes and allow them to fully cool. Shred to make hash browns. Use as per recipe.**For regular-cut bacon, the cooking time will be about 12 minutes. Allow 5 minutes more if using thick-cut bacon.***If using spinach instead of kale, add towards the end at the same time as eggs.****Keep an eye out on bacon, hash browns and eggs as baking time will vary depending on thickness of ingredients (i.e. for thinner cut hash browns and bacon, less time is needed to cook and brown).
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.