Hash Browns with Kale and Eggs

Without at all meaning to, I created a signature breakfast. It started out with a latke phase a few months back, but then I realized that not trying to get everything to stick together and just calling them hash browns was far easier (plus, more crispy bits that way). What resulted has become a weekend regular around these parts: crispy, earthy potatoes, barely cooked kale, and a rich egg on top (best cut with hot sauce, if you ask me). The ingredient list is simple, but the potatoes take a bit of time to cook. The kale and eggs come together quickly after they are done. You could try doing things in more than one pan to speed up the process, but I usually make this as a lazy weekend breakfast when time is more plentiful and I can listen to a podcast while putzing around the kitchen (usually Gastropod or Startalk). Use any greens in place of kale, but I think more bitter greens go best with the potatoes.

Hash Browns with Kale and Eggs

Serves 2

• 1 lb Yukon gold potatoes (or whatever is around)
• .5 lb onion (about ½ a large one), any color
• 1 tablespoon butter
• 2 tablespoons olive oil (divided), plus extra as needed
• 2.5 ounces kale (about 3 cups), washed and roughly chopped (any kind is fine)
• 2 eggs
• Salt
• Pepper

Grate the potato and onion on the largest holed side of a box grater or in a food processor. Put both in a towel and wring out as much liquid as you can. Leave them in the towel for a couple minutes, and then wring again. Mix together so the onion is evenly distributed in the potatoes.

Melt the butter with 1 tablespoon olive oil in a big pan (cast iron if you have it) over medium heat. Add the potatoes and onions in a ½” layer (in my 10” cast iron I usually do them in 2 batches, and add a bit more butter and oil to the pan the second time around). Season with salt and pepper. Cook them uncovered for 10-15 minutes, while stirring every 4-5 minutes. The hash browns should be mottled golden to light brown. If they are blackening quickly and still seeming raw in the middle, the pan is too dry (add some more butter, oil, or both).  When all the potatoes and onions are cooked, remove from the pan and cover to keep warm.

Add the remaining tablespoon of olive oil to the pan, and let it heat for a minute. Add the chopped kale and stir to coat in the oil. Sprinkle with salt and place a lid over the pan, and let the kale cook for 1-2 minutes (stay by the pan!). The kale should look shiny, moist, and very bright green all over. If the kale starts to yellow in spots and is not uniformly bright green, it’s starting to overcook (still very edible, just not the best).

Serve topped with an egg cooked to your preference. I do them over easy, cooking for 3-4 minutes on medium high heat until the whites are mostly set, turning off the heat, flipping, and removing from the pan after another minute. Hot sauce on top encouraged.