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Dairy
Easy
1 Hour
Diets 
When you’ve had your fill of deep-fried everything but still want something special, this is the dinner to make. The oven does all the work for the crispy hash browns, the eggs go right on top, and the fresh kale salad balances it out. It’s cozy, simple, and feels perfectly Chanukah without the mess of frying.
6 medium russet potatoes, peeled and shredded
1/2 small onion, grated (optional)
4 tablespoons Gefen Olive Oil, plus more for the pan
1 and 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1/2 teaspoon smoked paprika (optional)
oil, for frying
6–8 eggs
salt, to taste
pepper, to taste
1 3.5-ounce (100-gram) box checked kale
1/2 small red onion, thinly sliced
1 cup shredded red cabbage
2 cucumbers, diced
1 ripe pear, thinly sliced
1/3 cup crumbled Ta’amti Feta
1/4 cup roasted pumpkin seeds
3 tablespoons Gefen Olive Oil
1 and 1/2 tablespoons Tuscanini Red Wine Vinegar
1 and 1/2 teaspoons Gefen Honey
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and brush with olive oil.
Rinse the shredded potatoes with cold water, then squeeze completely dry with a clean towel.
Toss the potatoes and onion, if using, with olive oil, salt, pepper, and garlic powder and smoked paprika, if using, in a bowl.
Spread out evenly in a thin layer in the pan.
Bake for 25–30 minutes, flipping halfway through, until golden and crisp. Broil for the last to to three minutes for extra crunch.
Cut into rough squares.
Heat a drizzle of olive oil in a nonstick pan.
Add the eggs and cook over medium-low heat until the whites are set and the yolks are still runny.
Season lightly with salt and pepper.
Massage the kale with a drizzle of olive oil and pinch of salt to soften.
Add onion, cabbage, cucumbers, pear, feta, and pumpkin seeds.
Whisk the dressing ingredients and toss to coat just before serving.
Plate a big square of crispy hash browns, top with a sunny-side up egg, and add the kale salad on the side. Allow the runny yolk to mix with the crisp potatoes.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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