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Red Potato & Kale Hash with Chorizo & Baked Eggs

4 Servings


  • 8oz Sliced Chorizo Sausage
  • 4 Eggs
  • 4 Cloves of Garlic, minced
  • 4 Scallions, diced
  • 1 bunch of kale, separated and roughly chopped
  • 6oz Sweet Peppers
  • 2 cups red potato, chopped
  • 1 tablespoon olive oil
  • 4 teaspoons of Veggie Season's™ Sharp Cheddar


Recipe Steps

  1. Place an oven rack in the center of the oven, then preheat to 450° F. Fill a medium pot ¾ of the way up with salted water. Once boiling add the chopped potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

  2. Cook chorizo in a large oven-safe sauté pan for about 4-6 minutes. Remove and set aside.

  3. Add the partially cooked red potatoes in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy.

  4. Add the garlic, scallions, and peppers. Season with 2 teaspoons of Veggie Season’s™ Sharp Cheddar. Cook, stirring frequently, 2 to 3 minutes, or until softened.

  5. Add the chopped kale and olive oil to the pan; season with remaining Veggie Season’s™ Sharp Cheddar. Cook, stirring frequently, 3 to 4 minutes, or until the kale is wilted.

  6. Turn off heat. Taste, then season with additional Veggie Season’s™ Sharp Cheddar if desired.

  7. Create 4 wells throughout the hash. Crack an egg into each well, season with Veggie Season’s™ Sharp Cheddar. Bake 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. 

    Remove from the oven. Let stand at least 2 minutes before serving. Enjoy!

Recipe adapted from Blue Apron’s Crispy Potato & Kale Hash.