$ $ $ $ $
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30 mins

a hearty recipe for brunch, lunch, or dinner!
Kale, Mushroom And Potato Hash With Eggs Poached In Tomato Sauce

adapted from Smitten Kitchen and Tastespotting

serves 4 (with leftovers)

total time: about 40 minutes

total hands on time: maybe 30 minutes

Posted by Carrie M. Published See Carrie M.'s 6 projects »
  • Step 1

    1. Dice the potatoes and cook them in salted boiling water for 10 minutes.

  • Step 2

    2. When there's about three minutes left for the potatoes, heat oil and garlic in a cast iron pan or large frying pan. When the potatoes are done, drain and transfer to the pan and cook until they turn crispy and brown (mine never turned crispy per se, but that's allright).

  • Step 3

    3. Add kale, mushrooms and more oil. Cook until kale and mushrooms cook down, about 10 minutes. If the mixture seems too dry, as mine did, sprinkle in just a bit of broth to loosen things up. Liberally sprinkle with salt, pepper, red pepper flakes and other spices of your choosing.

  • Step 4

    4. Turn down heat on hash mixture to low and mix basil in.

  • Step 5

    5. In a small frying pan, heat tomato sauce on high. Once it's bubbling, crack 4 eggs into it.

  • Step 6

    6. Turn heat to medium, cover and cook for 3-5 minutes. Then remove the eggs from heat and let them sit for about a minute.

  • How to cook a skillet. Kale Mushroom And Potato Hash With Eggs Poached In Tomato Sauce - Step 7
    Step 7

    7. Spoon hash mixture onto plates and top with eggs in tomato sauce.



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