Potato-Kale Casserole and Eggs

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.

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.

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.

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!