Vegetable and Egg Hash

egg and vegetables hash


  • 2 eggs
  • ½ large red bell pepper chopped
  • ½ large yellow bell pepper chopped
  • 1 ½ pounds of Yukon potatoes diced
  • ½ bunch of kale
  • ½ bunch of red kale
  • 1 cup of green onions sliced
  • 1 cup of parsley chopped
  • 1 cloves of garlic chopped
  • 3 ounces of parmesan cheese grounded
  • Olive oil
  • Sal and Pepper to taste
  • Avocado (optional)


Pre-heat oven 400°F.

Fill a sauce pan with water and bring it to boil. Add the potatoes to the boiling water and cook for 6 min. Drain.

Wash and dry all the vegetables, greens and the potatoes.

Using an oven-safe medium pan, heat 2 spoons of olive oil and add the boiled potato. Cook, without stirring, until lightly browned and crispy. Add the green onions, parsley, bell pepper, and garlic. Season with salt and pepper to taste. Cook the mixture, stirring occasionally, until softened.

Add the kale, 1 tablespoon of olive oil to the misture, cook, stirred  frequently, 3 to 4 minutes, or until the kale has wilted.

Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the cheese.

Bake in the middle rack until the egg whites are set and the yolks are cooked to your desired degree of doneness.

Remove from the oven, and serve. Add sliced avocados, season with salt and pepper if you like.


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