Breakfast Hash with Potatoes, Kale, and Fried Eggs

Instructions

1. Preheat the oven to 375°F and line a baking sheet with aluminum foil.
2. Dice the potatoes into similar-sized cubes and slice the onion. In a large bowl, combine the potatoes and onion with 2 tablespoons of olive oil and season with salt, pepper, garlic powder, onion powder, and paprika. Mix to coat evenly.
3. Spread the seasoned vegetables in an even layer on the prepared baking sheet. Transfer to the preheated oven and roast for approximately 25 minutes, or until the potatoes are tender and lightly browned.
4. While the vegetables are roasting, rinse and dry the kale. Remove the tough stems and chop the leaves into thin strips.
5. Once the potatoes are nearly cooked through, remove the baking sheet from the oven. Add the kale evenly over the potatoes, drizzle lightly with 1 tablespoon of olive oil, and return to the oven. Roast for an additional 5 minutes, or until the kale is slightly wilted and crisp around the edges.
6. While the vegetables finish roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the eggs over-easy or prepare them as desired.
7. Remove the baking sheet from the oven. Top with the fried eggs directly onto the sheet pan, or divide the potato and kale mixture among plates and top each with a cooked egg. Enjoy!

Notes