Beet and Kale Potato Hash With Baked Eggs

Prep the ingredients for this veggie-packed breakfast dish the night before — and all you need to do is throw it together in a skillet for a brunch that’s done before you even have your first cup of coffee. The eggs are baked in ramekins in a water bath with just a touch of cream for rich, decadent eggs that are tastier (and much easier) than poached eggs. You can substitute simple fried eggs to save time, if you like.

Active time: 40 minutes | Total time: 1 hour

Beet and Kale Potato Hash With Baked Eggs

Ingredients

• 8 oz. (227g) small golden potatoes
• 8-oz. (227g) package roasted beets (or can roast your own the night before)
• 4 cup lacinato kale, leaves torn, center ribs discarded (about 1/2 bunch)
• 4 green onions, chopped
• 4 large eggs
• 1/4 cup (60g) heavy cream
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

The night before, cook the potatoes. Place the potatoes in a microwave-safe dish, add 1/2 cup water, cover, and cook until tender when pierced with a fork, 4–5 minutes. Drain, cut into bite-size pieces, and refrigerate until ready to use. While the potatoes are cooking, cut the beets into 1/2-inch pieces, cover, and refrigerate. Prepare the kale and chop the green onions; store in separate containers.

The next morning, preheat the oven to 350°F (180ºC). Spray four 6-oz. (177ml) oven-safe ramekins or custard dishes with cooking spray. Break 1 egg into each ramekin and sprinkle evenly with a few pinches of salt and pepper. Spoon the cream evenly over the eggs. Place the ramekins in a 13-by-9-inch baking pan and add hot water to a depth of 1 1/2 inches (3.8cm). Bake for 20–25 minutes, or until the whites are just set.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the kale and cook, tossing with tongs, until tender, about 4 minutes. Push the kale to one side of the pan and add the potatoes and beets. Cook, without stirring, until the potatoes begin to brown on the bottom, about 3 minutes. Add the garlic powder, salt, and pepper and toss everything together with a spatula, continuing to cook until the vegetables are heated through, about 4 minutes more. Keep warm.

When the eggs are done, carefully remove the baking dish from the oven. Take the eggs out of the water bath and run a knife around the edges of the ramekins to release the eggs. Divide the hash between 4 plates. Using a large spoon, remove the eggs from the ramekins and place them on top of the hash.

Serves: 4 | Serving Size: 1 cup hash, 1 egg

Nutrition (per serving): Calories: 267; Total Fat: 18g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 2g; Cholesterol: 221mg; Sodium: 425mg; Carbohydrate: 18g; Dietary Fiber: 3g; Sugar: 5g; Protein: 10g

Nutrition Bonus: Vitamin D: 15%; Iron: 11%; Potassium: 419mg; Vitamin A: 3%; Vitamin C: 44%; Calcium: 12%

Originally published November 2019; Updated May 2026

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