Winter Potato and Kale Hash with Fried Eggs

A hearty brunch classic for cold winter days: crispy potato and kale skillet with sweet-and-sour apple, fried eggs and spicy Gouda. The pan is placed directly on the table and shared together.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g waxy potatoes
• 200 g kale, cleaned
• 1 pc onion
• 1 pc tart apple
• 2 tbsp rapeseed oil
• 1 tsp sweet paprika powder
• 1 tsp caraway seeds, ground
• 1 tbsp maple syrup
• 4 pc eggs
• 60 g Gouda, grated
• salt
• pepper
• pinch nutmeg, freshly grated

Method

1. Wash the potatoes, parboil them in salted water for about 15 minutes, drain, let cool and cut into roughly 1.5 cm cubes.
2. Remove the tough stems from the kale, wash the leaves, pat dry and roughly chop.
3. Peel the onion and finely dice it. Wash the apple, core it and cut into small cubes.
4. Heat 1 tbsp rapeseed oil in a large pan and fry the potato cubes over medium heat for 8 to 10 minutes until crispy, turning them occasionally. Season with salt, pepper, paprika powder and caraway, then remove from the pan.
5. Heat the remaining rapeseed oil in the pan, sauté the onion and apple for 3 to 4 minutes. Add the kale and cook for 3 to 4 minutes more, until it wilts.
6. Return the potatoes to the pan, season with maple syrup, salt, pepper and a pinch of nutmeg, and toss briefly.
7. Press four wells into the potato mixture, crack an egg into each, cover the pan and let the eggs set over low heat for 4 to 6 minutes.
8. Sprinkle with the grated Gouda, let it melt briefly and serve directly from the pan.