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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.

Source: EatingWell Magazine, September/October 2014

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in lower third of oven; preheat to 450 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • 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.)

Tips

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

1 1/2 cups hash & 1 egg
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.

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

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