Sheet Pan Kale & Potato Hash with Eggs & Cheddar

By á-7737

Calories 520kcal, Fat 30.0g, Proteins 16.0g, Carbs 51.0g

Ingredients

• 2 russet • potatoes (2 lbs)
• 1 large yellow onion
• 1 bunch curly kale
• 1/2 Cup (4 oz) pieces sharp cheddar
• 1/2 Tablespoon smoked paprika
• kosher salt
• ground pepper
• olive oil
• apple cider vinegar (or white wine vinegar)
• 4 large eggs

Details

Adapted from dinnerly.com

Preparation

Step 1

1. Prep ingredients
Preheat oven to 450°F with a rack in the upper third. Place a rimmed baking sheet in oven to preheat. Scrub potatoes and cut into ½-inch pieces (no need to peel). Halve, peel, and thinly slice all of the onion. Strip kale leaves from stems, then coarsely chop, discarding stems. Grate cheese on the large holes of a box grater.

2. Roast potatoes & onions
In a large bowl, toss potatoes and onions with smoked paprika, ¼ cup oil, 1 teaspoon salt, and a few grinds pepper. Transfer vegetables to preheated baking sheet and roast on the upper oven rack until potatoes are just beginning to soften, about 20 minutes. No need to wash bowl; save for step 3.

3. Roast kale
In the same bowl, use your hands to massage kale with 1 tablespoon oil and ¼ cup water until softened slightly. Season with ½ teaspoon salt and a few grinds pepper. Top potatoes with kale and return to the oven to roast until kale is wilted and crispy in spots, about 10 minutes.

4. Add vinegar
Remove baking sheet from oven and preheat broiler to high. Drizzle 3 tablespoons vinegar over the kale and potatoes and toss to combine. Sprinkle grated cheese all over top.

5. Finish & serve
Make 4 spaces in the veggies and crack 1 large egg into each space. Season eggs with salt and pepper. Return to same rack and broil until egg whites are set, but yolks are still runny, 3–4 minutes (watch closely as ovens vary). Scoop hash onto plates. Enjoy!

6. Dip it!
We're big fans of dipping buttered toast into runny egg yolk, no matter what time of day! Serve this hash with crusty toast and you won't be sorry.