Eggs in a Vegetably Nest

A couple times during my post-college year in San Francisco, my housemates and I walked down to the Pork Store Cafe on Haight Street to treat ourselves to a hearty midday brunch. The "Eggs in a Tasty Nest" dish was, how shall I say, amazing. Golden, very fried hash browns were mixed with crisp, glistening pieces of bacon, bell peppers, and tomatoes. Two over-easy eggs were laid atop this greasy, starchy mess of food and presented on a knife-scratched plastic plate. It might have even come with toast. It was the perfect meal for soaking up a hangover, possibly because it was heavy enough to put you right back to sleep.

But enough about my West Coast past. Here's a little something I threw together that will get me through the East Coast winter, when potatoes, carrots, and kale are reliable staples at the greenmarket. It's a nest of potatoes that was (very, very loosely) inspired by the Pork Store's version, but made without bacon, tomatoes, peppers, or hangovers.


2 small potatoes, cut into 1/4-inch thin pieces
1 1/2 Tbsp olive oil
1/4 cup thinly sliced leeks
1 small shallot bulb, thinly sliced
1 small carrot, cut into 1/4-inch wide matchsticks
3 large kale leaves, chopped
1 Tbsp fresh sage, finely chopped (about 6 leaves)
1 Tbsp fresh parsley, finely chopped
1/4 cup milk
salt and pepper to taste
1/4 tsp smoked paprika
2 Tbsp grated Parmesan cheese
an egg or two

Parboil potatoes in a pot of salted water for about 5 minutes. Potatoes should be softened, but still have a tiny bit of crunch to them. Drain and set aside.

Heat oil in a skillet over medium heat. Add leeks and shallots. Cook for about 5 minutes, until softened. Add carrots, kale, and herbs. Add parboiled potatoes and milk. Season with salt, pepper, and paprika. Toss to coat evenly. Add cheese. Cook until vegetables are browned. Top with fried eggs.