Potato-Kale Casserole and Eggs
Published March 14, 2023
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds russet potatoes (about 4 large), peeled and cut into 2-inch chunks
- 1teaspoon fine salt, plus more to taste
- 6tablespoons unsalted butter
- 1cup thinly sliced shallots (or leeks or onions)
- 1teaspoon chopped thyme leaves
- 1bunch kale (about 8 ounces), stems removed, leaves coarsely chopped
- 2 to 4tablespoons whole milk, as needed
- 1cup shredded aged Cheddar (3 ounces)
- ½teaspoon freshly ground black pepper, plus more as needed
- 4large eggs
- 2tablespoons minced chives or scallions
Nutritional analysis per serving (4 servings)
546 calories; 31 grams fat; 17 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 19 grams protein; 845 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a medium pot, combine potatoes with enough water to cover by 2 inches and several large pinches of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
- Step 2
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add shallots, thyme leaves and ½ teaspoon salt. Sauté until the shallots are very tender and deeply golden brown, about 10 to 12 minutes (lower the heat if they start to burn).
- Step 3
Add kale to the skillet, and cook until wilted and very tender, about 7 to 12 minutes. If the pan looks dry, add a splash of water. Taste and add more salt if needed.
- Step 4
Add potatoes to the skillet and mash them with the kale to your preference — smooth or chunky — and add the milk, remaining 4 tablespoons butter and ½ cup cheese. Add remaining ½ teaspoon salt and black pepper. Taste and add more salt if needed.
- Step 5
Using a spoon, smooth the potato mixture and create 4 large, shallow divots. Carefully crack an egg into each divot. Sprinkle each egg with salt. Top the eggs and potatoes with the remaining ½ cup cheese.
- Step 6
Bake for 13 to 18 minutes, or until the whites are set and the egg yolks are cooked to taste. Top with chives and more pepper, and serve.
Private Notes
Comments
No need to peel the potatoes (peels are nutritious and contain fiber). Also, no need to turn on the oven until you're ready for it, to avoid wasting energy.
This was great! I cut the recipe to make it for one person. The only thing I did differently was to cover the skillet after adding the egg and cheese and cook it on the stove top instead of in the oven.
Recipes always start with the oven temperature. There is no law governing that, but it certainly is tradition. Maybe the oven could be turned on between Step 2 and Step 3. Would turning the oven on between Step 3 and Step 4 suit you even better? The peel of russet potatoes is thick and rough. Not everyone likes that, but you do you; I will peel my russets.
I subbed olive oil for the butter, cooked it 19 minutes, and served with tuna on the side. Absolutely delicious.
This recipe screams for the addition of fresh garlic, which you ought to sauté with the shallots prior to adding the greens. To the kale, I added some Napa cabbage, and because I only had about 2 Tbsp of butter on hand, I used half-and-half in place of milk, and used significantly more than called for, in addition to some left over sour cream stirred into the potatoes. The end result was delicious, particularly when topped with some hot sauce. In future, I would fry the eggs separately and top the colcannon with them upon serving.
Time savers: I used ore-ida frozen diced hash brown potatoes, bagged chopped kale, pre-cut onions. Came out great!