Breakfast: Potato-Kale Hash with Eggs

By SharonE

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

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.)