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Baked Eggs & Potato Hash Fill 1 Created with Sketch.

with Sweet Peppers & Kale

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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ingredients
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step-by-step
instructions
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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: