kale, mushroom and potato hash with eggs poached in tomato sauce

Kale, mushroom and potato hash with eggs poached in tomato sauce. That's a mouthful, you guys. Literally, it's a mouthful! And it's also the longest, most convoluted recipe title I've ever written. HAHA. Something about food blogging just lends itself to really corny puns, doesn't it?

Anyway. This recipe is basically a combination of this one and this one, with a couple tweaks, like adding basil and subtracting onions. I made it for dinner last night, and it was absolutely, completely delicious. So much so that I was surprised. After all, it's only a few veggies sauteed together and topped with eggs in red sauce. Simple, really. But SO GOOD. Healthy and hearty.

I made the tomato sauce two days ago, the first batch I ever made from fresh tomatoes rather than canned (also one of the goals on my 26 before 27 list, if you'll remember!). I was happy to find another way to use up the bit I had leftover in the fridge.

Kale, Mushroom And Potato Hash With Eggs Poached In Tomato Sauce

adapted from Smitten Kitchen and Tastespotting

serves 4 (with leftovers)

total time: about 40 minutes

total hands on time: maybe 30 minutes

What you'll need:

2 potatoes, diced (I used one baking potato and one russet, because that's what I randomly had)

1-2 tbsps garlic

1/2 bunch of kale, deribbed and chopped into bite-size pieces

2 cups mushrooms

olive oil

salt, pepper, and red pepper flakes to taste

sprinkle of broth

1/4 cup of fresh basil, chopped or chiffonaded

for the eggs:

4 eggs

1 cup to 1 1/2 cups tomato sauce

What you'll do:

1. Dice the potatoes and cook them in salted boiling water for 10 minutes.

2. When there's about three minutes left for the potatoes, heat oil and garlic in a cast iron pan or large frying pan. When the potatoes are done, drain and transfer to the pan and cook until they turn crispy and brown (mine never turned crispy per se, but that's allright).

3. Add kale, mushrooms and more oil. Cook until kale and mushrooms cook down, about 10 minutes. If the mixture seems too dry, as mine did, sprinkle in just a bit of broth to loosen things up. Liberally sprinkle with salt, pepper, red pepper flakes and other spices of your choosing.

4. Turn down heat on hash mixture to low and mix basil in.

5. In a small frying pan, heat tomato sauce on high. Once it's bubbling, crack 4 eggs into it.

6. Turn heat to medium, cover and cook for 3-5 minutes. Then remove the eggs from heat and let them sit for about a minute.

7. Spoon hash mixture onto plates and top with eggs in tomato sauce.