Potato-Kale Casserole and Eggs Recipe (2024)

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.

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.

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.

What an excellent recipe! I've never been a fan of colcannon, finding it a bit bland, but the idea of substituting kale for cabbage and adding the eggs makes this particularly appealing. I even tried Swiss chard minus the stems (though I guess red ones would make the dish even more colorful). And I used Yukon golds rather than russet, again with leaving the potato skins on as suggested below.

I'd add crisp bacon pieces to give it a little extra snap.

To clarify another comment: Potato peels for varieties like red potatoes or Yukon golds are thin (I don't know whether they're all that much more nutritious) and are fine to include in mashed potato recipes. Potato peels for russets are coarse, thick, and bitter. There's a reason that the only way russet skins are eaten is after being slathered in oil, baked to a crisp, and topped with cheese, bacon, chives, and sour cream. I'd highly recommend not leaving them on for a recipe like this.

I have found that scrubbing the skins of Russet potatoes w/ a very stiff vegetable brush before cooking them thins the skin well enough to render them quite edible.

Another idea for using more of the vegetable: kale stems are quite delicious if you slice them thinly crosswise (or into pea-sized pieces) after you remove the leafy part. In most cooked kale dishes, I prep them this way, start the stems cooking for a few minutes first, then add the leaves and finish cooking together. When I make kale salad, I just save the stems for another dish. I never throw away kale stems anymore.

This was great. I used gruyere cheese because that is what I had and it was lovely. Also added a sweet potato to the mix because I needed more volume of potatoes and that's what was in the pantry. I think it helped balance the bitterness of the kale. The whole thing added up to more than the sum of its parts!

We loved this dish.Made it with a 5 oz bag of spinach.Didn’t have any milk so I moistened w sour cream.I have never had any luck cooking eggs in oven atop a dish like this. So I gently fried the eggs stovetop and placed them at serving.Good job, Melissa!

The eggs were dry after just 9 minutes. Otherwise, my hubby and I really like the taste. Maybe next time I will poach the eggs separately, then spoon them on the casserole in the divets.

Finally, a St. Patrick's Day dish appropriate for a Lenten Friday. I'll leave my potato skins on (or bake some to a crisp for garnish) and throw in the best cheeses in the fridge. Slainte!

I made this last night and it was delicious! I didn’t want to waste the potato peels so I tosses them with a little sal, pepper and olive oil on a baking sheet and roasted until crisp in the preheating oven. I crumbled them on top of the skillet before I put it in the oven. It added a nice touch of crunch!

I use a “copper chore girl” scrubber for exactly this, and when baking russets, I rub the skin with sesame oil after the abrasive scrub.

Delicious filling recipe! Made in Cast Iron pan. Baby spinach p/o kale, combination of red potatoes & small mixed potatoes skin on & ~ 3T of butter. The eggs were cooked perfectly in 9 minutes. The dish came together easily. Comforting food at its most delicious!

Great recipe. I accidentally exposed two of the eggs to the cast iron skillet and they cooked a lot more than the others. Would love to make this again with bacon and cabbage instead of kale.

A very satisfying meal. I will make it again.

Make enough for leftovers the next day. Truly twice as good on day#2.

Great use of backyard chicken eggs on St. Paddys Day! You honestly can sub your favorite recipe of mashed potatoes on the bottom with some sautéed kale and alliums (scallions and onions work, too), and it's sure to be craicin'

I want most of what I make for dinners to last several days. I made this recipe times 1.5 to last 3 days for 2 people. I went thru the first 4 steps, then refrigerated. Each day for dinner, I took out 1/3, nuked that to warm up, then created 2 nest shapes, each on its own small square of parchment paper. Loaded these with parchment onto a baking sheet and did the last baking. Worked out well. Little clean up because of parchment.

For fans of spice, would be a good idea to incorporate some red chili flakes and sauté serano peppers and/or jalapeños with the onion/shallots. To me, this was great with amazing flavor, but spice I feel will make it all the better. I ended up putting some salsa on it but will be adding some spice next time

I liked this a lot. Some modifications: less than 13 minutes for runny yolks, add in some other veggies to make it less just mashed potatoes.

I made this dish this week and it turned out great. Changes I made include adding 3-4 cloves of minced fresh garlic and red pepper flakes. I used leeks, and next time I'll do about 1.5 to 2 cups. I used Yukon gold potatoes & left the peelings on. I used 10 oz of baby kale. Most importantly, used Jarlsberg Swiss Cheese rather than chedder and I also included parmesan with that for the topping. Absolutely wonderful flavor and reheats well with no loss of flavor.

Some ovens heat quickly. The expensive ones! Those of us without fancy ovens sometimes need longer for the oven to heat up. If one can’t figure out how or when to turn on an oven perhaps they should not be cooking.

Colcannon is never with kale. I grew up in NI Antrim coast. The only thing this recipe shared with colcannon is the potato. That said it looks delicious

made as per recipe except:used mini yellow potatoes, so I didn't peel OR cut them. chopped the kale stems and put them in with the onions.Loved it!!!

Used two chipolini onions and three cloves of garlic. Added a shredded carrot and olive oil. Used golden russets. Used grueire and fontina. Did three eggs and topped with fresh thyme, used dried in the kale mix. Buttered the dish and layered the ingredients ahead. Baked 20 minutes covered and 20 minutes not. Kids loved it. Asked for this for Easter Brunch.

For those who are really pressed for time, I can attest that you can use "good" refrigerated prepared mashed potatoes here. My local store had them on sale for St. Patrick's. But they are often on sale. I realize they may not be as good as from scratch. But I remember Ina Garten's advices in Cooking late last year: if it's store-bought but good, it works (my phraseology).

Delicious filling recipe! Made in Cast Iron pan. Baby spinach p/o kale, combination of red potatoes & small mixed potatoes skin on & ~ 3T of butter. The eggs were cooked perfectly in 9 minutes. The dish came together easily. Comforting food at its most delicious!

Add herbs like dill parley etcVery yummy