Crispy Kale, Brussels Sprouts, and Potato Hash Recipe

Kale and Brussels sprouts add nutty notes as they crisp in the pan.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 , hair cuts, and ice cream sundaes. That's about it.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.

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.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.

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