Potato Hash & Eggs with Kale, Cheddar & Hot Sauce

Potato Hash & Eggs

with Kale, Cheddar & Hot Sauce

35 MIN
+$2.99/serving 2 Servings
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  • Keep it Vegetarian
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  • add Bacon
    add 4 oz Applewood Smoked Uncured Bacon
  • add Hot Italian Pork Sausage
    add 10 oz No Added Hormones, Antibiotic-Free Hot Italian Pork Sausage View recipe
  • add Bacon

    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.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    ingredients
    Potato Hash & Eggs with Kale, Cheddar & Hot Sauce
    Title
    • 4 oz Applewood Smoked Uncured Bacon
    • 2 Pasture-Raised Eggs
    • 2 cloves Garlic
    • 2 Scallions
    • 6 oz Kale
    • ¾ lb Potatoes
    • 1 Tbsp Hot Sauce
    • 2 oz White Cheddar Cheese
    • 1 Bell Pepper
    Prepare & parboil the potatoes
    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.

    Prepare the remaining ingredients
    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 cheddar on the large side of a box grater.

    Cook the bacon
    3 Cook the bacon

    Heat a large pan (cast iron or oven-safe, if you have one) on medium-high until hot. Add the bacon in an even layer. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

    Start the hash
    4 Start the hash

    In the same pan, heat a drizzle 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
    5 Finish the hash

    Add the chopped kale and a drizzle 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
    6 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 cheddar. 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 topped with the cooked bacon (crumbling before adding). Garnish 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

    Prepare & parboil the potatoes
    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 cheddar on the large side of a box grater.

    Prepare the remaining ingredients
    Cook the bacon
    3 Cook the bacon

    Heat a large pan (cast iron or oven-safe, if you have one) on medium-high until hot. Add the bacon in an even layer. Cook 3 to 4 minutes, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

    4 Start the hash

    In the same pan, heat a drizzle 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.

    Start the hash
    Finish the hash
    5 Finish the hash

    Add the chopped kale and a drizzle 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.

    6 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 cheddar. 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 topped with the cooked bacon (crumbling before adding). Garnish 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!

    Bake the eggs & serve your dish
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