Baked Pepper & Potato Hash with Eggs & Cheddar Cheese

Baked Pepper & Potato Hash

with Eggs & Cheddar Cheese

Group Created with Sketch. 40 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 480 Cals/serving
  • View All
    Nutrition Label
    Download

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.

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
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

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
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: