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Potato-Kale Hash with Eggs

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This potato and kale hash recipe is just as fun to make as it is to eat. After the potatoes and kale are roasted, the hash is formed into 4 individual “nests” that are finished with an egg in the middle. To keep the prep work to a minimum, use pre-chopped kale, found near other prepared cooking greens. If you’d rather chop your own, start with about 1 bunch and strip the leaves off the stems before chopping.

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Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • 5 cups unseasoned frozen shredded hash browns (see Tip)
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 6 cups chopped kale
  • 1 cup shredded Gouda cheese, preferably smoked
  • 4 large eggs

Details

Adapted from eatingwell.com

Preparation

Step 1

Position a rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
Combine hash browns, onion, garlic, oil, mustard, salt and pepper in a large bowl. Spread onto the prepared baking sheet. Roast for 10 minutes. Layer kale evenly over the potato mixture. Roast for 5 minutes. Stir the kale into the potatoes until combined. Continue roasting until the kale is tender and the potatoes are starting to brown, 4 to 6 minutes more.
Carefully push the hash into 4 “nests” and make a well in the center of each, large enough for an egg. Sprinkle 1/4 cup cheese into each well, then carefully break 1 egg into each. Bake, rotating the pan 180 degrees about halfway through, until the whites are barely set, 7 to 11 minutes. (The eggs will continue to cook a little more out of the oven.)

Tips & Notes:
For this recipe, be sure to look for unseasoned frozen shredded hash browns; if you can only find seasoned hash browns, omit the salt in Step 2.

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