Serves: 4
Cook Time: 20 minutes

  1. Heat your oven to 450F, and cook both the Dr. Praeger’s Root Veggie Hashbrowns and Spinach Cakes according to the directions.*
  2. After the hashbrowns and cakes have been baking for 5 minutes, heat a large heavy skillet over medium heat. Add the olive oil, then the onion, and garlic. Cook for 3 minutes, then add the kale. Turn off the heat, and stir until wilted.
  3. At this point, you should be actively frying or poaching eggs.
  4. When the hashbrowns and spinach cakes are done, cut them into quarters and immediately add to the skillet. Stir to combine, and top with the eggs!