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Potato-Kale Hash with Eggs

September/October 2014

Your rating: None Average: 4.6 (13 votes)

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.


Makes: 4 servings

Serving Size: 1 1/2 cups hash & 1 egg

Active Time:

Total Time:

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

Preparation

  1. Position a rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. 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.
  3. 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.

Nutrition

Per serving: 476 calories; 33 g fat (10 g sat, 17 g mono); 210 mg cholesterol; 29 g carbohydrates; 0 g added sugars; 3 g total sugars; 18 g protein; 4 g fiber; 745 mg sodium; 889 mg potassium.

Nutrition Bonus: Vitamin C (212% daily value), Vitamin A (209% dv), Calcium (35% dv), Potassium (25% dv), Iron (19% dv), Magnesium (18% dv), Folate (17% dv), Zinc (15% dv)

Carbohydrate Servings: 2

Exchanges: 1 starch, 2 1/2 vegetable, 1 medium-fat meat, 1/2 high-fat meat, 3 fat


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Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Eggs
Preparation/ Technique
Bake
Roast
Meal/Course
Dinner

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