Smashed Potato and Kale Breakfast Hash with Fried Eggs
A hearty, savory breakfast featuring smashed potatoes and wilted kale topped with perfectly cooked fried eggs for a satisfying morning meal. This american-inspired breakfast (vegetarian) ready in about 35 minutes combines potatoes, olive oil, onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 505 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium potatoes
- 2 tablespoons olive oil
- 1 medium onion
- 2 cups kale
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 tablespoon butter
- 1/4 cup cheddar cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and dice potatoes into 1/2-inch cubes, place in a pot with cold water, bring to a boil, and cook for 15 minutes until fork-tender; drain and return to pot.
- Step 2: Add 1 tablespoon olive oil, salt, and black pepper to potatoes, then smash with a fork until mostly broken into small pieces but still holding together.
- Step 3: Heat remaining 1 tablespoon olive oil in a large non-stick skillet over medium heat, add finely chopped onion, and cook for 5 minutes until softened and golden.
- Step 4: Add smashed potatoes to skillet, spread into an even layer, and cook for 8-10 minutes, pressing down occasionally, until golden and crispy on the bottom.
- Step 5: Push potatoes to the edges, add butter to the center, crack eggs into skillet, and cook for 3-4 minutes until whites are set and yolks are runny.
- Step 6: Scatter chopped kale over potatoes, cook for 2 minutes until wilted, then sprinkle with grated cheddar cheese.
Frequently asked questions
How long does Smashed Potato and Kale Breakfast Hash with Fried Eggs take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Smashed Potato and Kale Breakfast Hash with Fried Eggs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Smashed Potato and Kale Breakfast Hash with Fried Eggs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smashed Potato and Kale Breakfast Hash with Fried Eggs for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Smashed Potato and Kale Breakfast Hash with Fried Eggs vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
The flavors in this smashed are incredible.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
