Baked Eggs & Potato Hash with Sweet Peppers & Kale

Baked Eggs & Potato Hash

with Sweet Peppers & Kale

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 520 Cals/serving

Potato hash is comfort food at its finest—perfect for highlighting a bevy of hearty, cool-weather produce. Our hash features colorful fingerling potatoes (celebrated for their naturally petite size and creamy flavor), sweet tinkerbell peppers and Lacinato kale, a robust variety popular in Tuscan cooking. The delectably rich flavors of baked eggs and aged cheddar cheese—added to the hash right before it goes into the oven—are livened up with a splash of Tabasco hot sauce served on the side.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese. Pick the parsley leaves off the stems; discard the stems.

Start the hash:
2 Start the hash:

In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and crispy.

Add the peppers & aromatics:
3 Add the peppers & aromatics:

Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the peppers, garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

Finish the hash:
4 Finish the hash:

Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Turn off the heat. (If your pan isn’t oven-safe, transfer the finished hash to a baking dish.)

Add the eggs & bake the hash:
5 Add the eggs & bake the hash:

Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the eggs and hash with the 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.

Serve your dish:
6 Serve your dish:

Garnish the baked hash with the parsley and green tops of the scallions. Serve with the hot sauce on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into ¼-inch-thick pieces on an angle. Cut off and discard the root ends of the scallions; thinly slice on an angle. Cut out and discard the stems, ribs and seeds of the peppers; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Grate the cheese. Pick the parsley leaves off the stems; discard the stems.

2 Start the hash:

In a medium pan (nonstick and oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 10 to 12 minutes, or until browned and crispy.

Start the hash:
Add the peppers & aromatics:
3 Add the peppers & aromatics:

Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the peppers, garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

4 Finish the hash:

Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the kale has wilted. Turn off the heat. (If your pan isn’t oven-safe, transfer the finished hash to a baking dish.)

Finish the hash:
Add the eggs & bake the hash:
5 Add the eggs & bake the hash:

Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the eggs and hash with the 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.

6 Serve your dish:

Garnish the baked hash with the parsley and green tops of the scallions. Serve with the hot sauce on the side. Enjoy!

Serve your dish: