Mushroom & Kale Breakfast Hash

Breakfast hash is a beloved American skillet tradition, built for crisp edges and one-pan ease. This version browns Yukon Gold potatoes with cremini mushrooms and lacinato kale, then finishes with eggs for a hearty brunch plate.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 14g protein
• 34g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb diced 1/2-inch Yukon Gold potatoes
• 10 oz quartered cremini mushrooms
• 1 bunch stems removed chopped lacinato kale
• 1 medium diced yellow onion
• 3 tbsp extra-virgin olive oil
• 1 tsp minced fresh rosemary
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cloves minced garlic
• 4 large eggs
• 2 tbsp chopped fresh parsley
• 1 tsp apple cider vinegar

Instructions

1. 1Place the diced potatoes in a microwave-safe bowl, cover, and microwave on high 4 to 5 minutes until just starting to soften; drain any excess moisture.
2. 2Heat olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering.
3. 3Add the par-cooked potatoes in a single layer and cook undisturbed 4 to 5 minutes until deep golden on the bottom, then flip and continue until crisp on most sides, about 8 minutes total. Season with half the salt and pepper.
4. 4Push potatoes to the side, add the remaining oil, then the onion and mushrooms. Cook 5 to 6 minutes, stirring occasionally, until the mushrooms release liquid and turn golden brown.
5. 5Stir in the garlic, rosemary, and smoked paprika; cook 45 seconds until fragrant.
6. 6Add the chopped kale and the vinegar; toss everything together and cook 2 to 3 minutes until the kale wilts and turns bright green. Taste and adjust seasoning with remaining salt and pepper.
7. 7Create four wells in the hash. Crack an egg into each well, reduce heat to medium-low, cover the skillet, and cook 4 to 6 minutes until the whites are set and the yolks are still runny (or longer for firmer yolks).
8. 8Uncover, scatter chopped parsley over the top, and bring the skillet to the table. Serve immediately so the yolks stay soft and the potatoes stay crisp.