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Potato Hash & Eggs
with Kale, Sweet Peppers & Hot Sauce
35 MIN
-$0.55/serving
2 Servings
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.
9 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
Vegetarian
Carb Conscious
600 Calories Or Less
-
NutritionPER SERVING
-
Calories470 Cals (est.)
View Full Nutrition
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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
Title
-
2 Pasture-Raised Eggs
-
2 cloves Garlic
-
1 bunch Kale
-
¾ lb Golden Potatoes
-
1 Kohlrabi
-
1 Tbsp Hot Sauce
-
1.2 oz Daiya Dairy-Free Cheddar-Style Cheeze (This May Not Be A Dairy-Free Recipe)
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4 oz Sweet Peppers
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1 bunch Chives
time-saving
tips & techniques
step-by-step
instructions
1
Parboil the potatoes & kohlrabi
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. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Once the pot of water is boiling, add the diced potatoes and kohlrabi. 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. Medium dice. Peel and roughly chop 2 cloves of garlic. Combine the diced peppers and chopped garlic in a bowl. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheeze on the large side of a box grater. Thinly slice the chives.
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 and kohlrabi 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 peppers and garlic; 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 cheeze. 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 chives and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!
1
Parboil the potatoes & kohlrabi
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. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then medium dice. Once the pot of water is boiling, add the diced potatoes and kohlrabi. 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. Medium dice. Peel and roughly chop 2 cloves of garlic. Combine the diced peppers and chopped garlic in a bowl. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Grate the cheeze on the large side of a box grater. Thinly slice the chives.
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 and kohlrabi 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 peppers and garlic; 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 cheeze. 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 chives 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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