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RECIPE: Baked Eggs with Kale and Potato Hash

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Baked Egg Hash

Baked Eggs with Kale and Potato Hash

This is a Jacobsen Freestyle Recipe - concern yourself more with the technique rather than exact measurements. There's nothing more satisfying than a hearty breakfast on cold weekend morning. This simple, one-pan meal is sure to please. Feel free to switch up the vegetables while following the same technique - swap sweet potatoes for potatoes, add mushrooms, swap chard for kale, a a couple of hunks of bacon or pulled pork.


5ea farm eggs

1ea large yukon gold potato, chopped into 1/2 inch cubes

1ea large bunch kale, chopped into 1 inch strips

1ea shallot, finely chopped

2ea clove garlic, sliced thin

2tbsp butter

2tbsp grapeseed oil (or other high heat oil)

1/2 lemon

Chili Flake

Jacobsen Garlic Salt

Jacobsen Flake Sea Salt

Good olive oil

1ea green onion sliced thin on the bias

1/4 cup ricotta


  • Turn the over to 375F
  • Heat a medium to large, well-seasoned cast iron pan over medium-high heat
  • When the pan is really hot, add the grapeseed oil and tilt to coat the pan evenly. Then add the potato and quickly toss to coat the potatoes.
  • Season with Jacobsen Garlic Salt, then let sit without stirring until one side of potatoes are golden brown.
  • Toss the potatoes, then add the butter, shallot and garlic, toss everything again and cook until shallots are tender
  • Add the chopped kale, and toss to coat. Season again with Jacobsen Garlic Salt. Stir occasionally until the kale starts to wilt and get tender.
  • Then add the juice of half a lemon, chili flake to your liking, and toss the mix.
  • Gently crack 5ea eggs on top of the mix, being careful not to break the yolks, and positioning them evenly around the pan. 
  • Season each yolk with Jacobsen Flake Sea Salt and put pan in the oven.
  • Remove when the whites are set and the yolks are set to your liking.
  • Drizzle with olive oil, add dollops of ricotta, and serve
  • EXTRA: Add hot sauce or Bee Local Hot Honey



1 comment

  • Janet: July 01, 2016

    Great job on the recipe! I made this last night for dinner with fresh kale from the farmer’s market. Delicious!

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