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Crispy Potato & Kale Hash
with Baked Eggs & Hot Sauce
35 minWellness at Blue Apron
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2 Servings
- Est. 500 Cals/serving
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In this crowd-pleasing hash, tender potatoes, crisp sweet peppers, and hearty kale combine in the oven under a layer of melty cheddar—creating a variety of textures and flavors in every bite. For a final kick, we’re drizzling just a touch of hot sauce over the hash and rich baked eggs.
Get Cooking
fresh
ingredients
Title
-
2 Pasture-Raised Eggs
-
2 cloves Garlic
- 2 Scallions
- 1 bunch Kale
- 4 oz Sweet Peppers
- 1 Tbsp Hot Sauce
- 2 oz White Cheddar Cheese
- ¾ lb Red Potatoes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & start the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
2
Prepare the remaining ingredients:
Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheese 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 partially cooked potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.
4
Finish the hash:
Add the chopped 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 is wilted. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Bake the eggs & serve your dish:
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 grated 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. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sliced green tops of the scallions and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Prepare & start the potatoes:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
2
Prepare the remaining ingredients:
Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Combine in a bowl; add the sliced white bottoms of the scallions. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheese 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 partially cooked potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened.
4
Finish the hash:
Add the chopped 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 is wilted. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Bake the eggs & serve your dish:
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 grated 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. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sliced green tops of the scallions and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
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