Potato and kale hash with baked eggs and hot sauce

Ingredients

• •3/4 lb golden potatoes, medium diced
• •1 red bell pepper, medium diced
• •2 clove garlic, roughly chopped
• •2 green onions, thinly sliced, white and green parts separated
• •1 bunch kale, stems removed and roughly chopped
• •2 eggs
• •2 oz cheddar cheese, grated
• •1 tbsp hot sauce

Steps

1. 1Place an oven rack inthe center of the oven; preheat to 450F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the **diced potatoes** to the pot. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.
2. 2In an oven-safe medium pan, heat 1 tbsp olive oil on medium-high until hot. Add the **parboiled potatoes** in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3-4 minutes or until lightly browned and crispy.
3. 3Add the **diced peppers**, **garlic**, and **white part of the green onions** to the pan; season with salt and pepper. Cook, stirring frequently, 2-3 minutes, or until softened. Add the **chopped kale** and a drizzle of olive oil to the pan; season with salt and pepper. Cook, stirring frequently, 3-4 minutes, or until slightly wilted. Turn off the heat, taste, then season with salt and pepper, if desired.
4. 4Using a spoon, create 2 wells inthe center of the hash. Crack an **egg** into each well; season with salt and pper. Evenly top the hash with the grated cheese. Bake in the oven 5-7 minutes, or until egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving.
5. 5Serve the **baked eggs and hash** garnished with the **green tops of the green onions** and as much of the **hot sauce** as you'd like. Enjoy!