Baked Egg & Potato Hash with Kale, Cheddar & Hot Sauce

Baked Egg & Potato Hash

with Kale, Cheddar & Hot Sauce

45 MIN
4 Servings
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    From the Test Kitchen

    For this hearty vegetarian hash, a robust mix of potatoes, peppers, and kale combine in the oven under a layer of melty cheddar cheese—creating a variety of textures and flavors in every bite. For a pleasant kick of heat, we’re drizzling a touch of hot sauce over the hash and rich baked eggs.
    9-13 PersonalPoints range
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      460 Cals (est.)
    fresh
    ingredients
    Baked Egg & Potato Hash with Kale, Cheddar & Hot Sauce
    Title
    • 4 Pasture-Raised Eggs
    • 1¼ lbs Potatoes
    • ½ lb Sweet Peppers
    • ¾ lb Kale
    • 1 Red Onion
    • 2 Scallions
    • ½ cup Sour Cream
    • 1 Tbsp Hot Sauce
    • 4 oz White Cheddar Cheese
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; thinly slice into rings. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheese on the large side of a box grater.

    Roast the potatoes
    2 Roast the potatoes

    Place the diced potatoes in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until mostly tender. Leaving the oven on, remove from the oven.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, diced onion, and sliced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted and the water has cooked off. Add the worcestershire sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    Bake the eggs & serve your dish
    4 Bake the eggs & serve your dish

    To the baking dish of roasted potatoes, add the cooked vegetables. Carefully stir to combine. Using a spoon, create 4 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; thinly slice into rings. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheese on the large side of a box grater.

    2 Roast the potatoes

    Place the diced potatoes in a large baking dish. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 18 to 20 minutes, or until mostly tender. Leaving the oven on, remove from the oven.

    Roast the potatoes
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions, diced onion, and sliced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted and the water has cooked off. Add the worcestershire sauce. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

    4 Bake the eggs & serve your dish

    To the baking dish of roasted potatoes, add the cooked vegetables. Carefully stir to combine. Using a spoon, create 4 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sour cream, sliced green tops of the scallions, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

    Bake the eggs & serve your dish
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