Breakfast: Potato-Kale Hash with Eggs

Breakfast: Potato-Kale Hash with Eggs
Breakfast: Potato-Kale Hash with Eggs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    cups unseasoned frozen shredded hash browns (see Tip)

  • 1

    medium 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

Directions

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.)

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