Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 5 minutes or until tender and lightly browned. Add thyme and garlic, and cook 1 minute, stirring constantly. Add potatoes and 1/4 cup water; cover and cook over medium-low heat for 15 minutes or until potatoes are tender, stirring every 5 minutes. Stir in kale, spinach, salt, and pepper; cook, covered, 3 minutes or until greens wilt. Remove pan from heat; keep warm.
Add water to a large skillet, filling two-thirds full, and bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook for 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Place about 1 1/4 cups hash on each of 4 plates, and top each serving with 1 poached egg. Drizzle each egg with 1/2 teaspoon hot sauce, if desired.
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This was very tasty and it was a great way to incorporate a bunch of things from the garden in one dish! I added turnips to the root veggies, and instead of using kale, I used turnip greens, radish greens, and beet greens from the garden. I did cheat and serve a couple of slices of bacon on the side because, ...bacon...
My family loved this dish! I used curly kale since my store was out of lacinato. It was really good and flavorful, I could have eaten 2 servings! If you have a hungry group, make double! Hot sauce was good on it, and my 7 year old even liked it with the hot sauce.