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.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2014


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • Position a rack in lower third of oven; preheat to 450 degrees 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.)


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.

Nutrition Facts

439 calories; protein 14.6g; carbohydrates 22.6g; dietary fiber 3.3g; sugars 2.5g; fat 32.1g; saturated fat 7.8g; cholesterol 210.2mg; vitamin a iu 2789.7IU; vitamin c 35.5mg; folate 76.1mcg; calcium 235.6mg; iron 1.7mg; magnesium 43.1mg; potassium 546.5mg; sodium 705mg; thiamin 0.2mg.

Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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). Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
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! Read More