Crispy Potato & Kale Hash with Baked Eggs & Hot Sauce

Crispy Potato & Kale Hash

with Baked Eggs & Hot Sauce

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this dish, tender potatoes, sweet peppers, and robust kale combine in the oven under a layer of melty cheese—creating a variety of flavors in every bite. For pleasant heat, we’re drizzling a touch of hot sauce over the hash and 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
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Crispy Potato & Kale Hash with Baked Eggs & Hot Sauce
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 Golden Or Red Potatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & start parboil potatoes
1 Prepare & start parboil 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 to the pot. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork.  Drain thoroughly. 

Prepare the remaining ingredients
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. 

Start the hash
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 parboiled 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. 

Finish the hash
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. 

Bake the eggs & serve your dish
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!

Tips from Home Chefs

Get Plans

Crispy Potato & Kale Hash

Prepare & start parboil potatoes
1 Prepare & start parboil 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 to the pot. 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. 

Prepare the remaining ingredients
Start the hash
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 parboiled 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. 

Finish the hash
Bake the eggs & serve your dish
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!

Browse Steps
1 of 5