Categories: Breakfast

Ingredients

• 5 cups frozen, shredded hash browns
• 2 shallots, thinly sliced
• 4 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp salt, plus extra for seasoning
• 3 cups frozen kale, chopped
• 4 eggs
• Olive oil
• Cherry tomatoes

Directions

1. Preheat oven to 400. Prepare a baking sheet with cooking spray.

2. Mix hash browns, shallots, garlic, paprika, salt, pepper and 2-3 tbsp. of olive oil in a large bowl. Spread mixture evenly on baking sheet and roast for 10 minutes. Remove from oven. Layer kale onto hash browns evenly, and roast for an additional 5 minutes. Remove from oven. Stir kale and hash browns together. Roast an additional 5 minutes or until kale is tender and hash browns are browned.

3. In a separate nonstick skillet, warm 1 tbsp. olive oil over medium-low heat. Crack eggs into skillet and season with salt and pepper. Fry until cooked to your liking.

4. Serve potato and kale hash on a plate. Top with fried eggs, and add cherry tomatoes for garnish.

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