Roasted Potato and Kale Hash with Eggs


1 ½ pounds Yukon Gold potatoes, cut into ¾-inch pieces

1 large onion, chopped

3 cloves garlic, chopped

3 tablespoons extra-virgin olive oil

1 ½ teaspoons dried oregano

1 teaspoon chili powder

1 teaspoon coarse salt

½ teaspoon black pepper

4 cups chopped kale or spinach (see Tip)

8 large eggs

4 green onions, thinly sliced

Chopped fresh parsley (optional)


Place a rack in the center of the oven. Preheat the oven to 450°F. Line a large rimmed baking pan with parchment paper.

Combine the potatoes, onion, garlic, olive oil, oregano, chili powder, salt, and black pepper in a large bowl and toss to coat. Spread on the baking pan. Roast until the potatoes are just tender and starting to brown, about 20 minutes.

Reduce the oven temperature to 400°F. Add the kale to the pan and stir until the kale wilts, returning the pan to the oven for a few minutes if necessary. Make eight indentation in the hash and carefully break an egg into each indentation. Roast until the egg whites are set, about 8 to 10 minutes more. Top with green onions, sprinkle with chopped parsley if desired, and serve.

Tip: Look for washed and chopped kale near the packaged lettuce in the produce aisle of the supermarket.

Yield: 4 servings

(Ref: The Whole30 Fast & Easy)

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