[Blue Apron] Baked Pepper + Potato Hash

If you know me, you know I have an affinity for subscription boxes. From Ipsy and Birchbox, to Factor 75 and Plated — I’ve tried them all. When it comes to home chef type boxes, Sun Basket is definitely my favorite. Their recipes are fresh, tasty and manageable. Plus, they offer paleo-friendly and gluten free options.

With that being said, my recipe today is actually inspired by Blue Apron. TBH, I’m super conflicted with Blue Apron. Their recipes are always delicious AF but also fatty AF. And as delicious as their burgers are, I can’t justify eating tostadas and fusilli pasta during the week. I just can’t. My weekend habits are already greasy and my jeans are forever tight.

Still, every three months or so, I’ll treat myself to a Blue Apron box full of carbs and calories.  Since receiving this potato hash recipe, I’ve made a version of it several times. Not only for breakfast or brunch, but for dinner too. In fact, I recently served this hash with a juicy steak for dinner, and all I can say is — HEART EYES<3<3<3<3



Baked Pepper + Potato Hash


  • 2 eggs
  • 1 shallot, diced
  • Garlic
  • Salt, pepper, red chili flakes
  • 3/4 lb of small golden potatoes, cubed
  • 3-4 mini sweet peppers, sliced
  • 1 jalapeño, sliced (optional)
  • 1 bunch of kale
  • Parmesan cheese


  1. Preheat your oven to 400 degrees.
  2. Wash + prep your ingredients:
    1. Dice the shallot
    2. Cube the potatoes
    3. Slice the sweet peppers + jalapeño
    4. Roughly chop the kale
  3. Boil the potatoes for 10-12 minutes, or until slightly tender. Drain + set aside.
  4. In an oven-safe pan, heat oil over med-high heat. Cook the kale with salt + pepper until wilted. Remove from pan + set aside. *I use avocado oil because of its high smoke point.
  5. In the same pan, drizzle more oil, add the potatoes in an even layer and cook without stirring for 4-5 minutes on med-high heat. *This step is essential for crispy brown potatoes. 
  6. Once the potatoes are browned, add garlic, shallots, peppers and jalapeño to the pan. Sprinkle, salt, pepper + red chili flakes, stir and cook for 4-5 minutes.
  7. Turn off the heat and stir in the kale.
  8. In your pan, make two pockets. Crack an egg in each pocket and sprinkle salt, pepper + parmesan over the dish.
  9. Bake your hash for 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree.
  10. Remove from the oven, sprinkle more cheese and voila! 


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