Potato Kale Hash with Eggs and Cheddar

Recipe from Blue Apron. Adapted for Interavle Food Hub ingredients

Photo from Blue Apron

Photo from Blue Apron


  • 2-4 Eggs
  • 2 Cloves Garlic
  • 1 Bunch Kale
  • 1 Pound Multicolored Fingerling Potatoes
  • 1 Bunch Parsley
  • 2 Ounces Cheddar Cheese
  • Hot Sauce


  1. Preheat the oven to 400°F. Wash and dry the fresh produce. Cut out and discard the stem, ribs and seeds of the sweet peppers; thinly slice into rings on an angle. Grate the cheese. Peel and mince the garlic. Remove and discard the kale stems; roughly chop the leaves. Pick the parsley leaves off the stems; discard the stems. Slice the potatoes into ¼-inch-thick rounds on an angle. Cut off and discard the root end of the scallions; thinly slice on an angle.
  2. In a large pan (oven-safe, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 4 to 6 minutes, or until browned and crispy.
  3. Reduce the heat to medium and add 2 teaspoons of olive oil to the pan. Add the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant.
  4. Add the kale to the pan; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until wilted. Turn off the heat. (If you don’t have an oven-safe pan, transfer the hash to a baking dish.)
  5. Using a spoon, create 2 wells in the hash. Crack an egg into each well; season with salt and pepper. Top the eggs and hash with the cheese. Bake 7 to 9 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.
  6. Garnish the baked hash with the parsley. Serve with the hot sauce on the side. Enjoy!