Fingerling Potato & Kale Hash

with Baked Eggs & Aged Cheddar Cheese

25 MIN

2 Servings

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From the Test Kitchen

A hearty dish of sautéed vegetables, hash allows the incredible flavors of the season’s finest ingredients to shine—and deliciously enhance one another. Here, we’re cooking some of autumn’s first fingerling potatoes and kale with late-summer sweet peppers, then topping the dish with eggs and aged cheddar before finishing it in the oven. One quick note: the pan we’re picturing here is a skillet, but any oven-safe pan will work just as well. If you don’t have an oven-safe pan, don’t worry! Simply transfer the hash to a baking dish before you begin step 5.

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Nutrition

PER SERVING
Calories

590 Cals (est.)

fresh

ingredients

2 Farm Eggs
4 oz Multicolored Tinkerbell Peppers
4 oz Sweet Peppers
2 oz Aged Cheddar Cheese
2 cloves Garlic
2 cloves Garlic
2 Scallions
1 bunch Lacinato Kale
1 bunch Parsley
1 bunch Lacinato Kale
1 lb Heirloom Fingerling Potatoes
1 lb Multicolored Fingerling Potatoes
1 Spring Onion
1 bunch Parsley
2 Farm Eggs
2 oz Aged Cheddar Cheese
1 Mini Bottle Tabasco Hot Sauce
1 Mini Bottle Tabasco Hot Sauce

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle. Grate the cheese. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice on an angle.

2 Start the hash:

In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.

3 Add the aromatics:

Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the scallions, sweet peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.

4 Add the kale:

Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)

5 Add the eggs & bake the hash:

Using a spoon, create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.