Crispy Kale, Brussels Sprouts, and Potato Hash

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
• 2 cups chopped, tightly packed kale leaves
• 1 teaspoon hot sauce such as Frank's Red Hot
• 1 small onion, finely sliced
• 2 tablespoons minced fresh parsley leaves, divided
• 2 eggs
• 1 tablespoon extra-virgin olive oil

Directions

1. Place an oven rack in the center position and heat the oven to 450 degrees F. Put the potatoes in a medium saucepan, add cold salted water to cover, and bring it to a boil over high heat. Lower the heat to a gentle simmer and cook just until the potatoes are barely tender, about 5 minutes after the water reaches a boil. Drain them in a colander, then leave them to sit for 2 minutes.
2. As the potatoes drain, pour 2 tablespoon vegetable or canola oil into a medium skillet, either non-stick or cast iron, and set it over high heat until the oil shimmers. Add the potatoes, sprinkle with salt and pepper, and cook, stirring and tossing now and then, until most sides are nicely browned, about 5 minutes. Pour in the remaining vegetable or canola oil, then add the brussels sprouts and kale leaves. Cook, folding the mixture occasionally, until the kale and sprouts begin to wilt. Add the onions and continue cooking, stirring and folding from time to time, until all the vegetables are tender and beginning to crisp. Stir in the hot sauce and half of the parsley, season to taste with salt and pepper, and take the skillet off the heat.
3. Make 2 wells in the vegetables and add a few drops of olive oil to each one. Crack 1 egg into each well. Sprinkle with salt and pepper, then drizzle with the remaining olive oil. Move the skillet to the oven and cook until the eggs are just set, about 5 minutes. Scatter the remaining parsley over the top and serve immediately.