Roasted Potato & Kale Hash

For me, one of the best things about whole30 or eating paleo are the breakfast options. Basically I learnt to treat breakfast as just another meal. And sometimes its something with eggs and potatoes. But sometimes its just a big ole plate of leftover indian food from the night before. And both are awesome and filling. 

In the past I always found that no matter how much I ate of the typical ‘breakfast food’ (like cereal or oatmeal) in the morning at 7am, by 10am I was starving. Without a second breakfast or snack, by lunch time I was hangry Rue (ask J, hangry Rue is no fun).

It was a bit of an ‘ah-ha!’ moment when I realized that by loading breakfast with more protein, fibre and fat I can easily make it to lunch time, and I don’t end up going to grab a croissant or breakfast sandwich mid-morning to keep hangry Rue away. Now we have eggs, avocado, or a breakfast sausage (or all of the above) for breakfast almost every morning.

Although this hash is most definitely a weekend recipe (it takes about 30 mins to make from scratch), most of that time is oven cooking, so you can spend the time doing other more important things. Like washing dishes or folding laundry – why is there always laundry?!

Also, it only uses 1 pan! So no extra dishes to wash. And is great to make ahead (without the eggs) and then reheat with some fresh eggs or breakfast sausages on weekdays. It’s the recipe that keeps on giving!

You’re welcome.

Roasted Potato and Kale Hash

A great one pan breakfast that is paleo, Whole30 compliant and great for a lazy weekend brunch option.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Keyword: Paleo, Vegetarian, Whole30
Servings: 4


  • 4 medium Yukon gold potatoes (sweet potato works really well too)
  • 1 large onion
  • 3 cloves garlic
  • 1 large bunch kale
  • 3 tbsp olive oil
  • 1 1/2 tsp Italian seasoning (or dried oregano)
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 8 eggs
  • 4 green onions


  • Preheat oven to 450*F. Line a large baking sheet with parchment.
  • Cut potatoes into small cubes (about 1/2 inch). Dice the onion, finely chop garlic and wash, de-stem and chop kale.
  • Combine the potatoes, onion, garlic, oil and seasonings in the large baking sheet and mix well.
  • Spread the veggies out evenly on the baking sheet and roast in the oven till potatoes are soft and starting to brown (about 20mins).
  • Turn down the oven to 400*F, to the baking sheet with potatoes, sprinkle the chopped kale on top. Put the pan back in the oven for a min or two to wilt the kale.
  • Take the pan out again and make 8 indents in the hash with a large spoon. Crack an egg in each indent.
  • Put the pan back in the oven for 8-10 mins until egg whites have firmed up.
  • Once the eggs are set, sprinkle with chopped green onions and serve.

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