Brunch all on one pan. Hash browns, red peppers and kale topped with eggs are baked on a sheet pan—a whole meal and minimum mess.
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3 tablespoons Land O Lakes® Butter with Canola Oil
1 (20-ounce) package refrigerated shredded hash brown potatoes
1 medium (1 cup) red bell pepper, finely chopped
1 medium (1 cup) onion, finely chopped
34 teaspoon garlic salt
12 teaspoon salt
12 teaspoon pepper
4 cups (3 ounces) stemmed, chopped kale
4 ounces (1 cup) shredded Cheddar cheese, divided
STEP 1
Heat oven to 450°F.
STEP 2
Heat Butter with Canola Oil on half sheet pan in oven 1 minute or until melted.
STEP 3
Combine hash browns, bell pepper, onion, garlic salt, salt and pepper in large bowl; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake additional 15 minutes.
STEP 4
Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
STEP 5
Stir 1/2 cup cheese into hash brown mixture. Form 4 mounds with hash brown mixture. Create indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
STEP 6
Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
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