Crispy Kale, Brussels Sprouts, and Potato Hash Recipe (2024)

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J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated March 07, 2019

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Why It Works

Par boiling the potatoes before frying them ensures creamy interiors.
Kale and Brussels sprouts add nutty notes as they crisp in the pan.
The combination of onions and hot sauce lend sweet and spicy notes.

There are only a few things in life that can't be made at least a bit better by topping them with a soft cooked egg. Off the top of my head I can only think of three: great novels (traditional paper or electronic), hair cuts, and ice cream sundaes. That's about it.

Things that are definitely in the better-with-an-egg camp: Steak. Pasta. Hash.

It's the latter we care about today. I'm a hash fiend, hard core. It's what I make when all I have is a few odds and ends in the fridge and a couple of eggs. Cut some vegetables up just right, cook them until browned and crisp, crack an egg on top and cook it until just set, and you've got a meal that's easy enough to make for breakfast but satisfying enough for a light dinner.

Crispy Kale, Brussels Sprouts, and Potato Hash Recipe (3)

This version starts out as a traditional potato hash. The secret to super crisp potatoes that are golden on the exterior and creamy in the middle is to par-cook them in water to tenderize and add moisture to gelatinize their starches before frying them in a skillet to crisp up their exterior.

Crispy Kale, Brussels Sprouts, and Potato Hash Recipe (4)

A few minutes before the potatoes are done crisping, I add handfuls of shredded brussels sprouts and kale, along with some sliced onions. It looks like a lot of stuff going into a moderately small pan, but those greens will very quickly wilt and cook down, shedding their moisture and crisping as they do, turning their green flavor into something rich, sweet, and nutty.

If all goes well, and there's no reason to think that it shouldn't, your kale and sprouts should finish cooking down just as your potatoes achieve maximum crispness and your onions start to take on hints of sweetness to balance out the heat and tang of the hot sauce you stir in at the very end.

For the eggs, you can poach them using our foolproof method if you'd like, but it's much easier just to break them directly into wells you form in the hash and finish them off in the oven with just a drizzle of olive oil.

This hash smells so good coming out of the oven that my wife literally clapped her hands when I brought it to the dinner table. That's a pretty good return for about a half hour's worth of work, and an admittedly strange thing for her to do.

The jury is still out on whether she's better with or without a soft cooked egg on top, but I'll make sure to figure it out one night while she's asleep and report back. For science.

Recipe Details

Crispy Kale, Brussels Sprouts, and Potato Hash Recipe

Cook35 mins

Total35 mins

Serves2 servings

Ingredients

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 cupschopped, tightly packed kale leaves (about 1/2 bunch)
1 small onion, finely sliced
1 teaspoon hot sauce, such as Frank's Red Hot
2 tablespoonsminced fresh parsley leaves, divided
1 tablespoon extra-virgin olive oil
2 eggs

Directions

Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
While potatoes drain, heat 2 tablespoons vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt, about 2 minutes. Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp, about 8 minutes. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
Make two wells in the vegetables and drizzle each with a few drops of olive oil. Add 1 egg to each. Sprinkle with salt and pepper and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 4 minutes. Sprinkle with remaining parsley and serve immediately.

This Recipe Appears In

The Food Lab: How to Make the Best Potato Hash

Savory
Brussels Sprouts
Kale
Yukon Gold Potatoes

Nutrition Facts (per serving)
580	Calories
34g	Fat
59g	Carbs
17g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 2
Amount per serving
Calories	580
% Daily Value*
Total Fat 34g	43%
Saturated Fat 4g	21%
Cholesterol 186mg	62%
Sodium 998mg	43%
Total Carbohydrate 59g	21%
Dietary Fiber 11g	38%
Total Sugars 9g
Protein 17g
Vitamin C 159mg	796%
Calcium 213mg	16%
Iron 6mg	33%
Potassium 1802mg	38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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