Yield: 8 servings

Kale Potato Hash with Baked Eggs and Cheddar

Ingredients

  • 2 tablespoons olive oil
  • 1 lb. fingerling potatoes, thinly sliced
  • 1 bell pepper, sliced
  • 2 cloves garlic, minced
  • 2 oz cheddar cheese, grated
  • 1 bunch lacinato kale, chopped
  • 4-6 eggs

Instructions

  1. Preheat oven to 400F. Heat the oil in a large cast-iron skillet on medium-high.
  2. When the pan is hot add the potatoes. Add salt and pepper and stir occasionally for 4-6 minutes or until crispy. Add the peppers and garlic, and cook until soft.
  3. Add the kale and stir until slightly wilted. Add more salt & pepper.
  4. Use a spoon to make some wells in the hash and add the eggs with more salt & pepper. Sprinkle the grated cheese on top.
  5. Bake for 7-9 minutes or until eggs are at your desired consistency. (7 minutes was perfect for me.)

Notes

Recipe adapated from: Blue Apron *This is a softer kale that is so nice in this. Regular tougher kale would work too!

Nutrition Information:

Serving Size:

2 grams
Amount Per Serving: Unsaturated Fat: 0g

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