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Potato-Kale Hash with Eggs
Potato-Kale Hash with Eggs
3 Reviews
From: EatingWell Magazine, September/October 2014
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 5 cups unseasoned frozen shredded hash browns (see Tip)
- 1 medium red onion, thinly sliced
- 4 cloves garlic, sliced
- ¼ cup extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 6 cups chopped kale
- 1 cup shredded Gouda cheese, preferably smoked
- 4 large eggs
Preparation
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Active
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Ready In
- 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 ¼ 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.)
- 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.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- Serving size: 1½ cups hash & 1 egg
- Per serving: 439 calories; 32 g fat(8 g sat); 3 g fiber; 23 g carbohydrates; 15 g protein; 76 mcg folate; 210 mg cholesterol; 3 g sugars; 0 g added sugars; 2,790 IU vitamin A; 36 mg vitamin C; 236 mg calcium; 2 mg iron; 705 mg sodium; 547 mg potassium
- Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (56% dv), Calcium (24% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 2½ vegetable, 1 medium-fat meat, ½ high-fat meat, 3 fat
Reviews 3
November 06, 2016
By: KimberlyJean
Love this recipe!
It is in the regular rotation at our house, as it makes a very satisfying dinner.
We like things spicy, so I use pepper jack cheese in the nest and crushed red pepper with the potatoes. Last time I made it, I didn't have enough kale on hand so I supplemented with some spinach and it worked out fine, kids even liked it better that way.
I double the batch, as they re-heat very well (just fry a fresh egg for the top).
June 29, 2015
By: EatingWell User
easy and delicious
I used Swiss chard instead of kale because that's what I had, and it worked great. I like potatoes really crispy and red onion highly caramelized, so next time I'll roast the potatoes and onion 10-15 minutes longer than the recipe says. I went with the stated bake time for after adding the egg, and the egg came out soft-boiled instead of poached. Next time I'll reduce that time by at least half and watch it more closely.
We used 6 eggs instead of 4, and got about 3 1/2 servings for two adults and 1 teenage boy. This dish is very similar to the ham and cheddar rosti I often make for Sunday dinner, but my son liked this version of potato, egg and cheese better, and none of us missed the meat. Plus we got all that Swiss chard in us!
Pros: simple, basic ingredients, flavorful
October 27, 2014
By: EatingWell User
Easy and Delicious
My family loves this! It pleases the vegetarian and the meat lover and the weary cook. Preparation is pretty minimal--just some slicing and stirring, but it does require attention every 5-10 minutes. Grown-up kale crisps up in the oven a little better than baby kale, but it all tastes great!
Pros: Simple preparation
Cons: Needs frequent attention--don't walk away!
