Crispy Kale, Brussels Sprouts, And Potato Hash Recipe Recipe

Name: Crispy Kale, Brussels Sprouts, And Potato Hash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks; Kosher salt and freshly ground black pepper; 3 tablespoons vegetable or canola oil, divided; 12 medium brussels sprouts, finely sliced (about 1 1/2 cups); 2 cups chopped, tightly packed kale leaves (about 1/2 bunch); 1 teaspoon hot sauce such as Frank's Red Hot; 1 small onion, finely sliced; 2 tablespoons minced fresh parsley leaves, divided; 2 eggs; 1 tablespoon extra-virgin olive oil

Servings: persons

3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable or canola oil, divided
12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
1 teaspoon hot sauce such as Frank's Red Hot
1 small onion, finely sliced
2 tablespoons minced fresh parsley leaves, divided
2 eggs
1 tablespoon extra-virgin olive oil

1
Adjust oven rack to middle position and preheat oven to 450u00b0F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2
While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
3
Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Sprinkle with remaining parsley and serve immediately.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks, Kosher salt and freshly ground black pepper, 3 tablespoons vegetable or canola oil, divided, 12 medium brussels sprouts, finely sliced (about 1 1/2 cups), and more.

Yes, Crispy Kale, Brussels Sprouts, And Potato Hash Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Kale, Brussels Sprouts, And Potato Hash Recipe

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