Eggs, Roasted Potatoes & Sautéed Kale Recipe

eggs roasted potatoes and kale
eggs roasted potatoes and kale

Eggs, Roasted Potatoes & Sautéed Kale Recipe

Course Breakfast
Cuisine American


  • 3/4 Cup Yukon Golden potatoes (cut into 3/4 inch pieces)
  • 1/2 Large onion (chopped)
  • 1 1/2 Cloves of garlic (chopped)
  • 1 1/2 tbsp Extra virgin olive oil
  • 1/2 tsp Dried oregano
  • 1/2 tsp Chili powder
  • 1/2 tsp Coarse salt
  • 1/4 tsp Black pepper
  • 2 Cups Chopped kale
  • 4 Large eggs
  • 2 Green onions
  • Chopped fresh parsley


  • Preheat oven to 450 degrees Fahrenheit.
  • Line baking sheet with parchment paper.
  • Combine the potatoes, onions, garlic, olive oil, oregano, chili powder, salt and black pepper in a large bowl and toss to coat. Spread out on the baking pan. Roast until the potatoes are toasty and starting to brown - almost 20 mins.
  • Reduce the temperature to 400 degrees Fahrenheit. Add the kale to the pan and stir until the kale wilts, while returning the pan back to the oven. Make since indentations in the hash and crack your eggs into each. Cook another 8-10 minutes.
  • Top with green onion, dried parsley and Primal Palate’s Meat and Potato seasoning if desired.