Kale and Ham Hash

Photo: Lynn Andriani

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Tuesday: The A.M. Meal That Feels P.M.-Worthy
Add another winner to your breakfast-for-dinner repertoire: this potato hash. The key to making the spuds crispy is to let them cook for 10 minutes without disturbing them; then, give them a good stir and then let them brown for 15 more minutes. Kale gives the dish color (and nutrition) and just four slices of chopped ham lend a subtle smokiness. Finally, four eggs complete this supper; if you cook the eggs just until the whites are set and the yolks are runny, they'll create a silky sauce when you cut into them.

Get the recipe: Kale and Ham Hash