Ingredients for Kale Potato Hash
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How to Make Kale Potato Hash
- Wash and remove tough ribs from 1 to 1 1/2 pounds of kale. Chop or tear kale into bite-sized pieces.
- Place chopped kale in a large microwave-safe bowl, add 2 tablespoons of water, cover, and microwave on high for 3-4 minutes, or until wilted. Let cool slightly.
- While kale wilts, prepare the potatoes: Peel and shred 2 medium russet potatoes (about 1 pound). Alternatively, use 16 oz of pre-shredded refrigerated potatoes.
- In a large bowl, whisk together 1 tablespoon prepared horseradish, 1 finely minced shallot, 1/4 teaspoon black pepper, and 1/2 teaspoon salt.
- Add the cooled, chopped kale and shredded potatoes to the bowl. Gently toss to combine.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat.
- Add the kale and potato mixture to the skillet, spreading it into an even layer. Cook, stirring every 3-4 minutes and ensuring an even layer, until the potatoes are golden brown and crispy, about 12-15 minutes.
- Serve immediately as a side dish or top with a fried or poached egg for a complete breakfast or brunch.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
7g
Carbs
9g
