Crispy Kale, Brussels Sprouts, and Potato Hash

I love me some kale. I also love potato-based dishes. I also really love breakfast. So imagine my excitement when I came across this great way to prepare all those ingredients for a fairly hearty breakfast. Make sure not to over bake the eggs, as they'll keep cooking once the pan is removed from the oven. This is from Serious Eats.

Ingredients

• 3/4 pound Yukon gold potatoes, cut into 3/4-inch chunks
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable or canola oil, divided
• 12 medium brussels sprouts, finely sliced (about 1 1/2 cups)
• 2 cups chopped, tightly packed kale leaves (about 1/2 bunch)
• 1 teaspoon hot sauce (I use Tobasco)
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves (optional)
• 2 eggs
• 1 tablespoon extra-virgin olive oil

Instructions

1. Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil. Drain potatoes in a colander and let drain for 2 minutes.
2. While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering. Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes. 
3. Add onions and continue to cook until onions soften.
4. Add remaining vegetable or canola oil, Brussels sprouts, and kale leaves and cook, folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.
5. Crack anegg over opposite ends of the pan, sprinkle with salt and pepper, and drizzle with remaining olive oil. Transfer to oven and cook until eggs are barely set, about 5 minutes. Serve immediately.

Serves 2.