Potato Hash & Eggs

with Kale, Cheddar & Hot Sauce

35 MIN

2 Servings

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Keep it Vegetarian

From the Test Kitchen

For this hearty vegetarian hash, crisped potatoes 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.
5-11 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

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Vegetarian Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
2 cloves Garlic
2 Scallions
6 oz Kale
¾ lb Potatoes
1 Bell Pepper
1 Tbsp Hot Sauce
2 oz White Cheddar Cheese

step-by-step

instructions

Cook Along

1 Prepare & parboil the potatoes

Place an oven rack in the center of the oven; 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. Turn off the heat. Drain thoroughly.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, 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 pepper, 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 large 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.

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!