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Remove kale and potato mixture from skillet. Add remaining 1/2 tablespoon olive oil and cook both eggs until they reach desired doneness, 2 minutes one one side, then 1 minute on the other side for over-easy. Divide the kale potato hash onto 2 plates. Place the egg on the top and serve tomato slices on the side.Preheat the oven to 220C/200C Fan/Gas 7. Toss the potatoes with the chilli flakes, oil and a generous amount of salt and pepper on baking tray.
Roast for 20 minutes. Remove the tray from the oven.8 cups torn kale leaves, (about 1/2 large bunch; see Tip) 2 tablespoons horseradish. 1 medium shallot, minced. ½ teaspoon freshly ground pepper. ¼ teaspoon salt. 2 cups cooked shredded potatoes, (see Ingredient note) 3 tablespoons extra-virgin olive oil.
Add the chopped kale and potatoes; stir to combine. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total. Submit a Recipe Correction.
If your pan isn’t oven-safe, transfer the finished hash to a baking dish. Using a spoon, create 2 wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheese. Bake 5 to 7 minutes, or until the egg.
For a Fall ingredient inspired (hello apples, kale, and sweet potato) brunch (or lunch or dinner) recipe, try this nutrition packed One Pan Sweet Potato-Kale Fried Egg Hash. Besides being loaded with nutrition, especially vision-boosting Vitamin A and.Add potatoes and onion to same skillet; cook over medium-high heat, stirring occasionally, until beginning to brown, 5-8 minutes. Add garlic, salt and pepper, and handfuls of kale leaves, tossing with tongs as it cooks down. Cook, stirring occasionally, until kale is tender and starting to crisp, 3-5 minutes.
Toss kale with the remaining 1 Tbsp. oil, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Remove the pan from the oven, stir the vegetables, and place the kale on top. Continue roasting until the sweet potatoes have softened and are beginning to brown and the kale is wilted and slightly crisp, about 10 minutes.Potato hash is comfort food at its finest, perfect for highlighting an array of cool-weather produce. Our hash features bell pepper, kale, and Yukon Gold potato (which gets a creamy interior and crispy exterior from boiling in water, then searing in a hot pan).
The rich flavors of eggs.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.
EGGS AND KALE: Stir in the kale. Use a spoon to make little holes for the eggs on top of the sauce. Crack the eggs directly into the warm sauce and cover.
With the heat on low (sauce barely bubbling) and the cover on, cook the eggs for 10 minutes.Heat a little oil in a frying pan. Add the sweet potato, and cook until it crisps up a bit. Add the garlic, spring onions and chilli, cook for a couple of minutes, then add the kale and cook for a few minutes more, letting it take on all the other flavours. Meanwhile, fry the.
Stir in the potatoes, paprika and some seasoning. Fry everything together for another 5 mins or until the potatoes are hot through and the kale is tender. Scrape the bottom of.Sweet Potato, Beet, Kale Hash with Fried Egg, a delicious cast pan breakfast/lunch/dinner that has an abundance of textures and flavors. Top that with a perfectly fried egg that has just enough runny egg to make the dish the richest thing that you have ever tasted!
Song of.Heat 4 tbsp of extra virgin olive oil in a large skillet over medium heat. Once hot, add diced sweet potatoes, sliced shallot, sliced red pepper, cumin, paprika, red pepper flakes, and season very generously with salt and pepper.
Cook mixture, stirring occasionally, until sweet potatoes are cooked through and tender, about 15-18 minutes.
List of related literature:
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| from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better |
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| from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes |
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| from 4 Ingredients Kids |
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| from Polish Heritage Cookery |
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| from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes |
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| from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight |
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| from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook |
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| from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen |
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| from Vibration Cooking: or, The Travel Notes of a Geechee Girl |
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| from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food |
20 comments
Or, ya know, just got some American bacon like a true gent ya sob
I really love gordon but calling cayenne spicy is just crazy
Not bad, could you kindly indicate how much salt, pepper, and oil are needed? I counted ten potatoes and one onion, fine, as for the rest, do we use a teaspoon? Also, which is the ideal temperature in the oven? All the best and cheers in these interesting times. 4 May, 2020.
Ah yes conola oil. Good suggestion to start your day with some nice trans fats.
Ooh, so good and looks delicious. I’m about to make this right now for breakfast. Thank you very much!
Made my first hash browns because of this video. Love it. Thats something i could imagine to cook more often.
Too greasy to be the best breakfast in the world. Still looks tasty though— would probably eat that once every couple of months
Wouldn’t it make sense, chef ramsey, to squeeze the water before putting salt, pepper and olive oil from the potatoes?
Reminds me of poached Huevos Rancheros. Only difference is cooking some bacon first,, draining the grease, then leaving the crispy bacon on the bottom. Then add all ingredients as directed in video or make your own homemade salsa as the base for the sauce. Our cultures are all so inter-connected.
Woah is this heaven on a plate or what?! Tried it though i did use bacon in exchange for the chorizo but still this is one of the delicious omelettes i had
So can I just squeeze the water out of the potatoe first and then season them?
“Pour in a good glug(?) of olive oil”
This time Gordon actually puts the same amount of olive oil as he stated
i grew up eating afghan breakfasts and this looks pretty authentic to me.
Put too much onion in there and it was full of water, impossible to cook
I read Gordon Ramsy and Hash brownies and curios but I guess I’m just illetaret
yes, it may taste good, but it also may be the fattiest/unhealthiest of all, or at least towards that end
Tomato puree i get…but wt is tomato paste???..is it necessary even after using tomato???..js a confused amateur!!
I literally watch this video and just cooked a hashbrow following his style and it taste ��delicious
Yo everyone search on YouTube MrsTikTok click on 1st vid shows how to get free moeny it works
Just made this for the first time. Sort of messed up as I used cut potatoes to grate which meant the hash brown held a lot of the moisture but the oven dried it out and it tastes amazing! Maple Bacon is a great addition to it.