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Baked Pepper & Potato Hash Fill 1 Created with Sketch.

with Eggs & Cheddar Cheese

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 480 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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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

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 any time with a week's notice. We can't wait to cook with you!

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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: