I could eat this delicious kale and pepper hash at least once a week! And not even exactly as in the recipe below because it’s a great base to use what you have on hand. My original recipe included colorful rainbow chard and green onions. In my latest test, I used red onion since that’s what I had to use up. Play in the kitchen, friend!!
Another surprise about this dish – it heats up wonderfully! Prepare the hash part some night when you have time and then just fry a couple of eggs in the morning. Breakfast will be ready in no time!
Kale and Pepper Hash with Eggs
- 1 tbsp olive oil
- 1 onion chopped, separated
- 3 cloves garlic, minced minced
- 1 bunch kale leaves torn, stems chopped
- 1 lb Yukon Gold potato ¾ in chop
- 1 large red pepper chopped
- 8 eggs
- 1 tsp salt
- 1 tsp ground black pepper
- Heat a large pan over medium high heat. Add 1 tbsp olive oil and allow to heat until shimmering. Then add onion and garlic for 1 minute or until fragrant. Add the red pepper and potatoes, sprinkle with salt and pepper, and saute an additional 15 minutes, until potatoes are almost cooked through.
- Add greens to the pan and saute until wilted, about 3 minutes. Remove and plate.
- Return hot pan to stove, add olive oil, and reduce heat to medium. Crack the eggs into the pan leaving space between eggs (frying them in batches in the pan as necessary.) Flip after the underside turns opaque. Cook for 2 minutes for runny eggs, 3 for hard.
- Top the hash with two fried eggs and season with salt and pepper to taste. Serve immediately.
- Try subbing sweet potatoes for Yukon Gold potatoes.
- Crack eggs into individual bowls first to inspect for broken shells and yolks.
- The smaller you dice your potatoes, the faster this all comes together.
- Do NOT use baby greens in this dish. We want something hearty to keep its shape during cooking.
- The hash reheats surprisingly well, so consider making a large pot of it at the start of the week, then just fry the eggs each morning.
- A sprinkling of your favorite shredded cheese would add a lovely pop of flavor.
- Your favorite breakfast sausage cut into links (or bulk ground sausage) would be amazing! Brown that first and set aside. Use the fat from the meat to saute the veggies. Add the meat back in towards the end of cooking to heat back up.