Kale-Carrot Hash with eggs
serves: 4 people
prep: 5 minutes
cook: 10 minutes
- 4 cups kale
- 2 medium carrots (shredded in food processor)
- 1 medium potato (shreeded in food processor)
- 1 onion diced
- 2 tablespoons olive oil
- 4 eggs
- salt and pepper to taste
There are many of variations of hash with eggs. Feel free to experiment with whatever you have on hand. If you use kale, it’s nice to have a sweet flavor to counter it (sweet potato, carrots, squash, beets, bell peppers would all work well). A good friend made us a kale and squash hash with eggs one winter night night last year and I was immediately hooked by how simple and satisfying it was. It’s delicious, easy to make, healthy, and it can be served as breakfast, lunch or dinner. What else is that versatile?
A good friend made us a kale and squash hash with eggs one winter night night last year and I was immediately hooked by how simple and satisfying it was
Heat a pan that has a lid to medium and add olive oil. Use garlic infused oil if you have some around. Add the onions, potato, carrots, some salt and pepper and saute. The goal for the hash is carmelization, so you don’t want to stir too often, but you also don’t want anything to stick and burn. You may need more olive oil if sticking becomes a problem. I use a spatula and flip the hash every minute or two so that it browns but is also cooking evenly. When the hash looks close to done, after about 10 minutes or so, add the kale, a little more salt and continue to cook 3-4 minutes. Reduce heat to low and then add the eggs on top. It’s a good idea to crack the eggs into a ramekin first because it could be challenging to remove egg shell from the hash. Cover and let the eggs cook undisturbed for 2-3 minutes or until they are cooked to your liking. I normally plate everything, but the eggs look so pretty on top of the hash that I bring the whole pan to the table. Don’t forget a little extra salt and pepper on top of the eggs. Enjoy.