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Baked Egg & Potato Hash
with Kale, Cheddar & Hot Sauce
45 MIN
+$1.45/serving
4 Servings
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.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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4 Pasture-Raised Eggs
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1¼ lbs Potatoes
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½ lb Sweet Peppers
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¾ lb Kale
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1 Red Onion
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2 Scallions
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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½ cup Sour Cream
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1 Tbsp Hot Sauce
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2 Tbsps Vegetarian Worcestershire Sauce
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4 oz White Cheddar Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
3
Cook the sausage & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage, sliced white bottoms of the scallions, diced onion, and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until the vegetables are softened and the sausage is lightly browned. 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 and the sausage is cooked through. 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 sausage and 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!
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.
3
Cook the sausage & vegetables
Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sausage, sliced white bottoms of the scallions, diced onion, and sliced peppers; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until the vegetables are softened and the sausage is lightly browned. 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 and the sausage is cooked through. 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 sausage and 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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