Baked Pepper & Potato Hash with Eggs & Cheddar Cheese

Baked Pepper & Potato Hash

with Eggs & Cheddar Cheese

40 MIN
2 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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From the Test Kitchen

In this crowd-pleasing hash, tender potatoes, crisp sweet peppers, and hearty kale combine under a layer of melty cheddar—creating a variety of textures and flavors in every bite. For a perfectly creamy interior and crispy exterior, we’re boiling the potatoes in water first, then searing them in a hot pan just before baking.

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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tips & techniques
Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Place an oven rack in the center of the oven, then preheat to 400°F. Heat a medium saucepan of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the saucepan of water is boiling, add the diced potatoes and cook 10 to 12 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes cook, remove and discard the stems of the kale; roughly chop the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and roughly chop the garlic. Crumble the cheese into small pieces. 

Cook the kale:
3 Cook the kale:

In a medium pan (cast iron or oven-safe, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until wilted. Transfer to a bowl. Wipe out the pan. 

Make the hash:
4 Make the hash:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the boiled potatoes in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Turn off the heat and stir in the cooked kale

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

If your pan isn’t cast iron or oven-safe, transfer the hash to a baking dish. Using a spoon, create two wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the crumbled 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 sliced green tops of the scallions. Serve with the hot sauce on the side. Enjoy! 

Tips from Home Chefs

Prepare & cook the potatoes:
1 Prepare & cook the potatoes:

Place an oven rack in the center of the oven, then preheat to 400°F. Heat a medium saucepan of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the saucepan of water is boiling, add the diced potatoes and cook 10 to 12 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. 

2 Prepare the remaining ingredients:

While the potatoes cook, remove and discard the stems of the kale; roughly chop the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice crosswise into rings. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and roughly chop the garlic. Crumble the cheese into small pieces. 

Prepare the remaining ingredients:
Cook the kale:
3 Cook the kale:

In a medium pan (cast iron or oven-safe, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped kale; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until wilted. Transfer to a bowl. Wipe out the pan. 

4 Make the hash:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the boiled potatoes in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced peppers and white bottoms of the scallions and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Turn off the heat and stir in the cooked kale

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

If your pan isn’t cast iron or oven-safe, transfer the hash to a baking dish. Using a spoon, create two wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the crumbled 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 sliced green tops of the scallions. Serve with the hot sauce on the side. Enjoy! 

Serve your dish:
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