Andrea Ratulowski (Hilliard, Ohio)
Serves 2
Most Americans—including myself—have enjoyed a warm helping of breakfast hash, typically made with browned beef, eggs and potatoes. I, however, can honestly say that I have never had a hearty hash made with the nutritious, over-sized, dark green leaves of kale. Full of folic acid and iron, this ingredient will be a great start to anyone’s day.
Story by Chef Nicole
2 Idaho potatoes, scrubbed and cut into bite-sized cubes
½ tablespoon olive oil (see Chef’s Tips on blended oil, this page)
¼ teaspoon salt and freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon chile powder
1 tablespoon plus 2 teaspoons olive oil, divided
4 eggs, beaten
½ onion, diced
½ green pepper, diced
¼ teaspoon salt and freshly cracked black pepper
1 large bunch kale, stemmed and chopped
¼–½ cup chicken stock (or vegetable stock; see this page)
½ teaspoon garlic powder
½ teaspoon chile powder
Preheat an oven to 425°F. Line a baking sheet with foil, and spray with nonstick spray or oil. In a large mixing bowl, toss the potatoes, olive oil, salt, pepper, garlic powder, and chile powder. Place the potatoes on the lined (with a silicon mat or aluminum foil) baking sheet in a single layer, and place in the oven. Bake until browned and crispy (about 20 to 25 minutes).
In a sauté pan, heat 2 teaspoons of olive oil over medium heat. Add in eggs, and scramble, cooking until just about done. Remove the eggs from the pan and set aside. Add 1 tablespoon of olive oil, and add in the onions and peppers. Sprinkle with salt and pepper, and sauté for about 2 minutes. Add in the kale, and sauté for about 5 minutes. (If the kale still needs to cook, but the pan is getting dry, add in some of the stock a little at a time.) Season the kale mixture with garlic powder and chile powder. When the potatoes are cooked through, remove them from the oven. Add eggs and potatoes in with the kale mixture, and combine. Spoon into large bowls and serve.