Active time: 20 minutes Total time: 30 minutes
Prep the ingredients for this veggie-packed breakfast dish the night before — and all you need to do is throw it together in a skillet for a brunch that’s done before you even have your first cup of coffee. The eggs are baked in ramekins in a water bath with just a touch of cream for rich, decadent eggs that are tastier (and much easier) than poached eggs. You can substitute simple fried eggs to save time, if you like.
Make-Ahead Beet and Kale Potato Hash With Baked Eggs
Ingredients
- 8 ounces (227g) small golden potatoes
- One 8-ounce (227g) package roasted beets
- 1/2 bunch lacinato kale, leaves torn, center ribs discarded (4 cups/71g)
- 4 green onions, chopped
- 4 large eggs
- 2 tablespoons cream
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions
The night before, cook the potatoes. Place potatoes in a microwave-safe dish, add 1/2 cup water, cover and cook until tender when pierced with a fork, 4–5 minutes. Drain, cut into bite-size pieces, and refrigerate until ready to use. While the potatoes are cooking, cut the beets into 1/2-inch pieces, cover and refrigerate. Prepare the kale and chop the green onions; store in separate containers.
The next morning, preheat oven to 350°F (180ºC). Spray four 6-ounce (177ml) oven-safe ramekins or custard dishes with cooking spray. Break 1 egg into each ramekin, sprinkle evenly with a few pinches of salt and pepper. Spoon the cream evenly over the eggs. Place ramekins in a 13-by-9-inch baking pan and add hot water to a depth of 1 1/2 inches (3.8cm). Bake for 20–25 minutes or until the whites are just set.
Heat the oil in a large non-stick skillet over medium-high heat. Add the kale and cook, tossing with tongs, until tender, 4 minutes. Push the kale to one side of the pan and add the potatoes and beets. Cook, without stirring, until the potatoes begin to brown on the bottom, 3 minutes. Add the garlic powder, salt and pepper and toss everything together with a spatula, continuing to cook until the vegetables are heated through, about 4 minutes more. Keep warm.
When the eggs are done, carefully remove the baking dish from the oven, take the eggs out of the water bath and run a knife around the edges of the ramekins to release the eggs. Divide the hash between 4 plates. Using a large spoon, remove the eggs from the ramekins and place them on top of the hash.
Serves: 4 | Serving Size: 1 cup hash (130g), 1 egg
Nutrition (per serving): Calories: 248; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 188mg; Sodium: 456mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 6g; Protein: 11g
