1 share Veggie Box potatoes, shredded
1 medium red onion, thinly sliced
Veggie Box green garlic (white and light green section), thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
½ teaspoon salt
½ teaspoon ground pepper
1 share Veggie Box kale, stems removed and leaves chopped
½ cup shredded Gouda cheese, preferably smoked
2 large eggs

1 share Veggie Box potatoes, shredded 1 medium red onion, thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon whole-grain mustard 1 share Veggie Box kale, stems removed and leaves chopped 2 large eggs

Position a rack in lower third of oven; preheat to 450F. Coat a large rimmed baking sheet with cooking spray.

Shred potatoes (peeled or unpeeled). Transfer shredded potatoes to a bowl of cold water. Stir potatoes in water to loosen starch off potatoes, then drain. Repeat this process until water runs clear. Drain as much water off as possible, drying with paper towels or clean dish towel if possible. You can even squeeze them between several layers of cheesecloth.
Remove stems from kale and chop leaves.

Combine potatoes, onion, oil, mustard, salt and pepper in a large bowl. Spread onto baking sheet. Roast for 10 minutes. Layer kale and green garlic evenly over potato mixture. Roast for 5 minutes. Stir everything on pan until combined. Continue roasting until kale is tender and potatoes start to brown, 4 to 6 minutes more.

Carefully push hash into 2 "nests" and make a well in the center of each, large enough for an egg. Sprinkle 1/4 cup cheese into each well, then carefully break 1 egg into each. Bake, rotating the pan 180 degrees about halfway through, until the whites are barely set, 7 to 11 minutes. (The eggs will continue to cook a little more out of the oven.)