Serves 4


  • 3 Tbsp. vegetable oil
  • 1 pound 10-ounce Idaho or russet potatoes (about 3 medium), diced
  • 1 clove garlic, minced
  • 3 cups roughly chopped kale
  • 3.5 ounces Virginia ham (about 4 slices), cut into bite-size squares
  • 4 eggs
  • Salt and pepper, to taste


    In a large sauté pan, heat oil over medium-low heat. Add the potatoes, season with salt and pepper and cook, covered, until browned, about 10 minutes. Remove the lid, stir well and then replace the lid and continue cooking until tender, about 15 minutes more. Add the garlic and cook over medium heat for 1 minute. Scatter kale over the potatoes, cover and cook 3 minutes. Stir in the ham.

    With a spoon, make 4 nests in the hash and crack an egg into each. Cook, covered, until the whites are set, about 5 minutes.

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