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Baked Pepper & Potato Hash
with Eggs & Cheddar Cheese
40 MIN
2 Servings
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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NutritionPER SERVING
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Calories480 Cals (est.)
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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.
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.
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!
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.
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.
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!
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