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    1. Heat 3 tablespoons olive oil in a large sauté pan over high heat. Add potatoes and spread out, reduce heat to medium and cook potatoes until the outsides are crisp but the insides are soft, about 15 minutes. Add kale and garlic, cook until just wilted. Add salt, pepper and other spices if desired, stir to mix and adjust seasoning to taste. If it gets too dry you can add a little water and keep pan warm while you cook your eggs. 2. In another skillet over medium heat, add the other 1 tablespoon olive oil and cook eggs sunny-side-up; turn over just to ensure they are cooked, slide onto hash and serve. As seen in the Joy of Kosher with Jamie Geller Magazine Chanukah 2013 Subscribe Now

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    Babaganoush Egg Salad