Add chopped items to a sheet pan with a drizzle of oil and a sprinkle of salt and pepper. Mix well and spread into a single layer.*I use a half sheet pan since my oven is on the smaller side, but you could certainly double this recipe for more portions if you bake on full-sized sheet pans. It's important that you have a single layer of ingredients (and not an overcrowded pan) to allow the hash to crisp and brown.**If I double this recipe, I prefer to cook 1 sheet pan at a time in the middle rack of my oven for best results!
Bake for 20 minutes - flipping after 10 minutes
While the hash is baking, rinse and chop your kale (if needed)
After the hash has baked for 20 minutes, add in the kale and bake for an additional 5 minutes
Serve topped with egg(s) immediately or separate into containers to store in the fridge
Notes
Nutrition Facts will vary depending on specific amounts and items used.