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Crispy Potato & Kale Hash
with Baked Eggs & Hot Sauce
35 MIN
2 Servings
From the Test Kitchen
In this hearty dish, tender potatoes, sweet peppers, and robust kale combine in the oven under a layer of melty cheddar cheese—creating a variety of textures and flavors in every bite. For a pleasant kick of heat, we’re drizzling just a touch of hot sauce over the hash and rich baked eggs.
14 green SmartPoints® per serving
12 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Dietary Information
Vegetarian
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories510 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
-
2 Pasture-Raised Eggs
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2 cloves Garlic
-
2 Scallions
-
1 bunch Kale
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4 oz Sweet Peppers
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¾ lb Golden Or Red Potatoes
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1 Tbsp Hot Sauce
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2 oz White Cheddar Cheese
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 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, cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, chopped garlic, and 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 slightly 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 in the oven 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 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, cut off and discard the stems of the peppers; remove the cores, then medium dice. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced peppers, chopped garlic, and 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 slightly 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 in the oven 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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