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  • 4 tablespoons Roche Bros. olive oil
  • 1/2 teaspoon crushed red pepper flakes
  • 2 large leeks, halved lengthwise and thinly sliced (about 3 cups)
  • 1 teaspoon garlic powder
  • 4 cups tightly packed chopped kale
  • 6 Roche Bros. large eggs
  • 2 bags (20 ounces each) refrigerated shredded hash browns (about 8 cups)
  • 2 containers (4 ounces each) crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350°; brush 13 x 9-inch baking dish with 2 tablespoons oil.
  2. In large skillet, heat remaining 2 tablespoons oil and crushed red pepper 1 minute over medium-high heat. Add leeks and garlic powder; cook 3 minutes or until slightly softened, stirring frequently. Add kale and cook 4 minutes or until wilted, stirring frequently. Remove from heat; cool slightly.
  3. In large bowl, whisk eggs; add potatoes, feta cheese, ½ cup Parmesan cheese, salt and black pepper. Fold in leek mixture; spread in prepared dish and sprinkle with remaining ½ cup Parmesan cheese. Bake 45 minutes or until golden brown; cut into 12 pieces.

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For a crispier texture, place the oiled baking dish in preheated oven for 5 minutes, then carefully spread the potato mixture in the hot dish and bake for 35 minutes or until golden brown.

  • (1 piece)
  • 257 Calories
  • 13g Fat (5g Saturated)
  • 116mg Cholesterol
  • 560mg Sodium
  • 25g Carbohydrates
  • 1g Fiber
  • 10g Protein