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Crispy Potato & Kale Hash
with Baked Eggs & Aged Alpine Cheese
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Time35 min
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Servings2
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NutritionEst. 470 calories
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Potato hash is comfort food at its finest, perfect for highlighting an array of cool-weather produce. Our hash features bell pepper, kale, and Yukon Gold potato (which gets a creamy interior and crispy exterior from boiling in water, then searing in a hot pan). The rich flavors of eggs and aged Alpine cheese—a sweet, slightly nutty variety—are livened up with a splash of hot sauce. (Chefs, you may receive green curly, dark green lacinato, or red kale.)
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fresh
ingredients
Title
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2 Cage-Free Farm Eggs
- 2 cloves Garlic
- 2 Scallions
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1 bunch Kale
- ½ lb Yukon Gold Potato
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2 oz Aged Alpine Cheese
- 1 Tbsp Hot Sauce
- 1 Red Bell Pepper
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & cook the potato:
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, dry, and medium dice the potato. Once the saucepan of water is boiling, add the potato. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
2
Prepare the remaining ingredients:
While the potato boils, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the stems, ribs, and seeds of the pepper, then medium dice. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Remove and discard any rind from the cheese. Grate on the large side of a box grater.
3
Start the hash:
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 boiled potato in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the white bottoms of the scallions, pepper, and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4
Finish the hash:
Add the kale and 1 tablespoon of olive oil to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Turn off the heat; season with salt and pepper to taste.
5
Add the eggs & bake the hash:
If your pan isn’t oven-safe, transfer the finished hash to a baking dish. 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 hash with the cheese. Bake 5 to 7 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 green tops of the scallions. Serve with the hot sauce on the side. Enjoy!
1
Prepare & cook the potato:
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, dry, and medium dice the potato. Once the saucepan of water is boiling, add the potato. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
2
Prepare the remaining ingredients:
While the potato boils, wash and dry the remaining fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut out and discard the stems, ribs, and seeds of the pepper, then medium dice. Peel and roughly chop the garlic. Remove and discard the kale stems; roughly chop the leaves. Remove and discard any rind from the cheese. Grate on the large side of a box grater.
3
Start the hash:
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 boiled potato in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the white bottoms of the scallions, pepper, and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
4
Finish the hash:
Add the kale and 1 tablespoon of olive oil to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the kale has wilted. Turn off the heat; season with salt and pepper to taste.
5
Add the eggs & bake the hash:
If your pan isn’t oven-safe, transfer the finished hash to a baking dish. 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 hash with the cheese. Bake 5 to 7 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 green tops of the scallions. Serve with the hot sauce on the side. Enjoy!
Tips from Home Chefs
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