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.

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.

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.

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!

Quick and tasty dish. Didn’t peel the potatoes. I’ve made it a couple of times…added garlic and used za’taar spices instead of plain thyme. Only baked it with one egg…froze the rest of the casserole and fried an egg when I reheated it.

Didn't peel the potatoes and was glad for it, they added heft and nutrition (and helped save time!). Only used 4 T of butter-2 in beginning and 2 later when mashing. Served with sausage on the side. You know a recipe is good when both my husband and 18yo son asked me to make it again to eat the next day. A keeper!

I added some sour cream that needed to be used up and some cubes of ham - really great dinner, then with eggs for breakfast.

This was a crowd pleaser. I am not the biggest fan of mashed potatoes, and I am not Irish, but my husband is a fan, and he Irish. Easy to make and I also kept the peel on the potatoes, because why toss all that good fiber :) ?

Yummy! I used chard and included the stems. Also used red potatoes (skins on) and garnished with parsley. And fried eggs separately because I rarely get a proper cook on ‘‘em in the oven. This is going in regular rotation!

Scrumptious! Subbed sweet potatoes, cabbage, onion, dried thyme and used a little less butter. It came together so well and looked great. Next time, will check at 10 minutes rather than 12 as we like it just a bit runny. Wish I could send a picture!

For 2 I used 4 eggs, about 6 oz of frozen spinach, 1/2 lb of red potatoes with skin, 1 shallot (1/2 c) and less cheese and butter than the recipe calls for.Delicious dinner .

For 2 used 4 eggs, 1 shallot, 6 oz frozen spinach, 8 oz red potatoes unpeeled , 3/4 cup cheese , 2 tbsp butter. Cook for 8 minutes in oven.

12 eggs and 1/2 milk, scrambled and poured over top

Tasty! Great way to use up a leftover baked potato and some kale.

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.