Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Potato-Kale Hash with Eggs

Recipe by Eating Well, Published by Yummly, Adapted for Food Hub Members

Recipe by Eating Well, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 5 cups shredded potatoes 
  • 1 medium red onion, thinly sliced
  • 4 cloves garlic, sliced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons whole-grain mustard
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 6 cups chopped kale
  • 1 cup shredded cheese, preferably Shelburne Farm's Cheddar!
  • 4 large eggs

Directions

  1. Position a rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
  2. Combine shredded potatoes, onion, garlic, oil, mustard, salt and pepper in a large bowl. Spread onto the prepared baking sheet. Roast for 10 minutes. Layer kale evenly over the potato mixture. Roast for 5 minutes. Stir the kale into the potatoes until combined. Continue roasting until the kale is tender and the potatoes are starting to brown, 4 to 6 minutes more.
  3. Carefully push the hash into 4 "nests" and make a well in the center of each, large enough for an egg. Sprinkle ¼ cup cheese into each well, then carefully break 1 egg into each. Bake, rotating the pan 180 degrees about halfway through, until the whites are barely set, 7 to 11 minutes. (The eggs will continue to cook a little more out of the oven.)