Spicy Breakfast Hash with Jammy Eggs

"I've been on a breakfast hash kick... this one is a mix of white sweet potatoes pan-roasted in a cast iron skillet with bay seasoning, kale, and roasted cherry tomatoes tossed in lemony labneh with fresh parsley and scallion, soft-boiled egg, and crushed red pepper"
-- @kalememaybe

Recipe Intro From kalememaybe

Knowing where your food comes from bridges the gap between farm and table, and there are many farmers who want to welcome people into their fields by sharing their stories. A major part of the CA Grown philosophy is encouraging others to embrace a genuine understanding of where their food comes from. CA Grown is committed to connecting Californians with people who grow and produce their own food. Creating delicious meals like this Spicy Breakfast Hash with Jammy Eggs made with CA Grown produce is evidence of the bountiful rewards that come from passion, hard work, and a deeply rooted connection to the Californian way of life.

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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 4

Recipe Card


  • 2 cups cherry tomatoes, halved
  • 5 tablespoons plus 1 teaspoon extra virgin olive oil
  • 4 Yukon gold potatoes, diced
  • 4 eggs
  • 4 teaspoons bay seasoning
  • 2 cups kale
  • 1 cup labneh
  • juice of 2 lemons
  • 1 tablespoon chopped parsley
  • 4 stalks scallions, or green onion
  • Crushed red pepper, to taste


  • Step 1

    Preheat oven or toaster oven to 425 F. Spread cherry tomatoes on a baking sheet and drizzle with 4 teaspoons olive oil. Bake for 20-25 minutes until tomatoes are soft.

  • Step 2

    Heat up remaining olive oil in a cast iron skillet on medium. Add potatoes along with bay seasoning and cook for 7-8 minutes covered, stirring occasionally. Potatoes should be crisp on the outside and soft on the inside. During the last few minutes your potatoes are cooking, mix in the kale.

  • Step 3

    While tomatoes and potatoes are cooking, bring a small pot of water to boil. Add eggs, and boil for 6 minutes. Transfer to a bowl of ice water and let cool. Peel, and cut the eggs into quarters.

  • Step 4

    When potatoes are cooked, mix in labneh and lemon juice. Transfer potatoes to a plate, and top with cooked cherry tomatoes, egg, parsey, scallion and crushed red pepper to taste.