- 2
Ingredients
- 4 Ounces Multicolored Tinker Bell Peppers
- 2 Ounces Aged Cheddar Cheese
- 2 Cloves Garlic
- 1 Bunch Lacinato Kale
- 1 Bunch Parsley
- 1 Pound Heirloom Fingerling Potatoes
- 1 Spring Onion
- 2 Farm Eggs
- 1 Mini Bottle Tabasco Hot Sauce
Preparation
Step 1
Preheat the oven to 400°F. Wash and dry the fresh produce. Cut the peppers into rounds on an angle, then remove and discard the seeds. Grate the cheddar cheese. Peel and mince the garlic. Remove and discard the stems of the kale, then roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Thinly slice the potatoes into rounds. Trim off and discard the root of the onion, then thinly slice on an angle.
In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
Add the onion, peppers & garlic. Reduce the heat to medium and add a little more olive oil. Add the onion, peppers and garlic and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables have softened.
Add the kale and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Turn off the heat. (If not using an oven-safe pan, transfer the hash to an oven-safe baking dish.)
Using a spoon, create 2 “wells” in the hash, then crack an egg into each; season the eggs with salt and pepper. Top the eggs and hash with as much of the cheese as you’d like (save any extra cheese for garnish) and place in the oven. Bake 7 to 9 minutes, or until the egg whites are opaque and the yolks are still runny (or bake until the yolks reach your desired degree of doneness). Remove from the oven.
Garnish with the parsley and any remaining cheese. Serve with the Tabasco sauce on the side.