clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Root Vegetable and Greens Breakfast Hash | The Kitchen Paper

Root Vegetable and Greens Breakfast Hash

  • Author: Mary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x


This easy breakfast hash has root vegetables, greens, and eggs. It comes together quickly with the help of frozen hashbrowns, and delivers a nutritional punch!


Units Scale


  1. Heat your oven to 450F, and cook both the Dr. Praeger's Root Veggie Hashbrowns and Spinach Cakes according to the directions.*
  2. After the hashbrowns and cakes have been baking for 5 minutes, heat a large heavy skillet over medium heat. Add the olive oil, then the onion, and garlic. Cook for 3 minutes, then add the kale. Turn off the heat, and stir until wilted.
  3. At this point, you should be actively frying or poaching eggs.
  4. When the hashbrowns and spinach cakes are done, cut them into quarters and immediately add to the skillet. Stir to combine, and top with the eggs!


*I find I need to cook the hashbrowns and cakes about an extra 5-7 minutes to get them really crispy and set around the edges.