Roasted potato and kale hash with eggs

Name: Roasted potato and kale hash with eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, American
Ingredients: 1½ pounds Yukon Gold potatoes, cut into ¾-inch pieces; 1 large onion, chopped; 3 cloves garlic, chopped; 3 tablespoons extra-virgin olive oil; 1½ teaspoons dried oregano; 1 teaspoon chili powder; 1 teaspoon coarse salt; ½ teaspoon black pepper; 4 cups chopped kale (see Tip); 8 large eggs; 4 green onions, thinly sliced; Chopped fresh parsley (optional)

3 steps

Prep:20minCook:30min

From Whole30 Fast & Easy book

Updated at: Thu, 17 Aug 2023 04:06:22 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories380.3 kcal (19%)

Total Fat21.5 g (31%)

Carbs31 g (12%)

Sugars4.4 g (5%)

Protein17.7 g (35%)

Sodium754.6 mg (38%)

Fiber7.4 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundsYukon Gold potatoes

cut into 3/4-inch pieces

3 tablespoonsextra-virgin olive oil

1 ½ teaspoonsdried oregano

1 teaspoonchili powder

1 teaspooncoarse salt

½ teaspoonblack pepper

4 cupskale

Instructions

Step 1

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

Step 2

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.

Step 3

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 indentations in the hash and carefully break an egg into each indentation. Roast until the egg whites are set, 8 to 10 minutes more. Top with the green onions, sprinkle with chopped parsley if desired, and serve.