Breakfast

Roasted Potatoes and Kale Hash with Eggs

Let me introduce you to my new favorite breakfast – Roasted Potatoes and Kale Hash with Eggs.

The kale doesn’t have to be fresh. Mine was far away from being fresh. I would not eat it in a salad or anything like that, but baked turned out tasting great.

This recipe is based on a Roasted Potato and Kale Hash with Eggs recipe from Whole30 Starter Kit. My version of this dish is a bit different. I added a chicken sausage. I think it fits here perfectly and adds more flavor.

As you see, the eggs are well done. If you prefer more runny eggs, you will need to keep it in the oven for a shorter time. I baked them for 10 minutes, try anything shorter than that.

You can sprinkle some green onion on the ready eggs. It will give it an even richer taste.

OTHER BREAKFAST IDEAS:

Samoa Baked Oatmeal
Spanish Omelette
Breakfast Frittata
Baked Oatmeal with Blueberries

This recipe will easily give you four satisfying servings. To make it a more balanced and wholesome meal add your favorite fruits on a side, or double the serving size!

Roasted Potatoes and Kale Hash with Eggs

Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 3 small Yukon Gold potatoes
 ¼ medium onion
 2 chicken sausages
 2 cups fresh and chopped kale
 4 eggs
 1 tbsp olive oil

1

Preheat the oven to 450°F. Line a large rimmed baking pan with parchment paper.

2

Chop the potatoes, sausage, and onion. Season them with garlic powder, paprika, olive oil, 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 15 minutes.

3

Reduce the oven temperature to 400°F. Add the kale.

4

Make four holes in the hash and carefully break an egg into each hole. Roast until the egg whites are set, 8 to 10 minutes more. Top with the green onions.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 239
% Daily Value *
Total Fat 9.6g15%
Cholesterol 186mg62%
Sodium 88.3mg4%
Total Carbohydrate 23.1g8%
Dietary Fiber 2.5g10%
Sugars 1.8g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 small Yukon Gold potatoes
 ¼ medium onion
 2 chicken sausages
 2 cups fresh and chopped kale
 4 eggs
 1 tbsp olive oil

Directions

1

Preheat the oven to 450°F. Line a large rimmed baking pan with parchment paper.

2

Chop the potatoes, sausage, and onion. Season them with garlic powder, paprika, olive oil, 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 15 minutes.

3

Reduce the oven temperature to 400°F. Add the kale.

4

Make four holes in the hash and carefully break an egg into each hole. Roast until the egg whites are set, 8 to 10 minutes more. Top with the green onions.

Roasted Potatoes and Kale Hash with Eggs

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