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Eggs with Potato and Kale Hash Nest

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Kale has become a super food, and there is a reason for it. It's packed with nutrients, and with little calories. This potato and kale hash has a great texture and flavour. The smoked cheddar and the eggs add a healthy dose of protein.















4 medium potatoes
washed, peeled and shredded
1 each red onion
sliced, or yellow onion
2 cloves garlic
4 tablespoons olive oil
or canola oil
2 ½ tablespoons dijon mustard
¼ teaspoon salt and black pepper
or to taste
½ bunch kale
well washed, and chopped
½ cup cheddar cheese
shredded, preferably smoked
2 large eggs


Place a rack at the bottom layer, preheat the oven to 450°F.

Butter a large baking sheet generously.

Rinse the shredded potatoes well in a colander under running cold water, about 1 minute, to get rid of the starch.

Squeeze the water out of the rinsed potatoes with a clean paper towel to get rid of as much as liquid as you can.

Mix together potatoes, onion, garlic, oil, mustard, salt and pepper in a large bowl until well combined.

Spread the potato mixture evenly onto the well greased baking sheet.

Bake in the oven for 15 minutes.

Place the chopped kale evenly over the potato mixture.

Bake for another 8 minutes or so until the kale starts to become brown and crispy.

With a wooden spoon and a spatula, mix the kale into the potatoes. Watch for the hot baking pan.

Return the baking sheet to the oven, and keep baking until the the potatoes become brown around the edges, about 8 minutes.

Form two nests, and make a large enough well for an egg in the centre. (Alternatively you can place the equal amount of potato-kale mixture into two individual baking dish.)

Sprinkle equal amount of cheese into the well, then break 1 egg and place on top of cheese.

Bake for about 15 minutes or until the eggs are set.

Serve warm with ketchup if needed.


* not incl. in nutrient facts

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