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

Baked Egg & Potato Hash

with Kale, Cheddar & Hot Sauce

45 MIN
+$1.95/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • No Change
    I don't want to make any changes to my meal View recipe
    Wellness
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage
  • add Hot Italian Pork Sausage

    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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Baked Egg & Potato Hash with Kale, Cheddar & Hot Sauce
    Title
    • 10 oz Hot Italian Pork Sausage
    • 4 Pasture-Raised Eggs
    • 1¼ lbs Potatoes
    • ½ lb Sweet Peppers
    • ¾ lb Kale
    • 1 Red Onion
    • 2 Scallions
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ½ cup Sour Cream
    • 2 Tbsps Vegetarian Worcestershire Sauce
    • 1 Tbsp Hot Sauce
    • 4 oz White Cheddar Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. 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; remove the cores, then 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 when pierced with a fork. Leaving the oven on, remove from the oven.

    Cook the sausage and vegetables
    3 Cook the sausage and 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.

    Bake the eggs & serve your dish
    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!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. 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; remove the cores, then 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 when pierced with a fork. Leaving the oven on, remove from the oven.

    Roast the potatoes
    Cook the sausage and vegetables
    3 Cook the sausage and 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!

    Bake the eggs & serve your dish
    Browse Steps
    1 of 4