Potato Kale Hash with Egg

My husband has renamed this breakfast to Bird Nests. He says that is what it looks like and of course my girls love that name. 

There are several steps to this meal, but none of them are hard and they are all done in the oven. So all in all it is not a difficult meal and in the end looks nice. But importantly it taste delicious.

Potato Kale Hash with Egg

Ingredients:

• 5 cups frozen shredded hash browns
• 1 medium red onion, thinly sliced
• 4 cloves garlic, sliced
• 1/4 cup olive oil
• 2 tablespoons whole grain mustard
• 1/2 teaspoon black pepper
• 6 cups chopped kale
• 1 cup shredded Munster cheese
• 4 eggs

Directions:

1. Position oven rack to lower third of oven and preheat to 450º F. Spray a baking sheet with cooking spray.
2. In a large bowl combine the hash browns, onion, garlic, oil, mustard and pepper.
3. Spread evenly onto the prepared baking sheet and bake for 10 minutes.
4. Sprinkle kale evenly over the potato mixture and bake for 5 minutes.
5. Stir the kale into the potatoes until combined.
6. Bake until the kale is tender and the potatoes are staring to brown, 4-6 minutes.
7. Carefully push the kale into 4 circles and make a well in the center of each circle.
8. Sprinkle 1/4 cup cheese into each well and crack an egg into the well on top of the cheese.
9. Bake for 7-11 minutes, rotating the pan 180 degrees halfway though the cook time, or until the egg whites are barley set. The eggs will continue to cook a little bit when taken out of the oven.

Enjoy!!!

Serves: 4

Calories: 534

Total Fat: 26.7g

   Saturated: 8.2g

   Polyunsaturated: 2.4g

   Monounsaturated: 11.9g

   Trans: 0g

Cholesterol: 226.5mg

Sodium: 572.9mg

Potassium: 585.8mg

Total Carbs: 57.4g

   Dietary Fiber: 7.7g

   Sugars: 2g

Protein: 20.3g

Vitamin A: 316%

Vitamin C: 226.7%

Calcium: 37.7%

Iron: 26.2%

*The nutritional information will vary slightly depending on the brands you use.

*Adapted from Eating Well Magazine.