Potato Hash & Eggs with Kale, Sweet Peppers & Hot Sauce

Potato Hash & Eggs

with Kale, Sweet Peppers & Hot Sauce

35 MIN
-$0.55/serving 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
  • with White Cheddar Cheese
    includes 2 oz White Cheddar Cheese View recipe
    Wellness
  • with Daiya Dairy-Free Cheddar-Style Cheeze
    includes 1.2 oz Daiya Dairy-Free Cheddar-Style Cheeze (this may not be a dairy-free recipe)
    Wellness
  • with Daiya Dairy-Free Cheddar-Style Cheeze

    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

    Get Plans

    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    Vegetarian Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      470 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Potato Hash & Eggs with Kale, Sweet Peppers & Hot Sauce
    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)
    • 4 oz Sweet Peppers
    • 1 bunch Chives
    time-saving
    tips & techniques
    Parboil the potatoes & kohlrabi
    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.

    Prepare the remaining ingredients
    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.

    Start the hash
    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.

    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 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!

    Tips from Home Chefs

    Parboil the potatoes & kohlrabi
    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.

    Prepare the remaining ingredients
    Start the hash
    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.  

    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 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!

    Browse Steps
    1 of 5