Best 2 Kale Potato Hash Recipes

Indulge in the hearty goodness of the Kale Potato Hash, a culinary symphony of flavors and textures that will tantalize your taste buds. Embark on a culinary journey with this delectable dish, featuring crispy potatoes, tender kale, and a symphony of spices that dance upon your palate. This versatile recipe offers two enticing variations: a classic version bursting with earthy flavors and a Mexican-inspired twist that adds a zesty kick. With step-by-step instructions and helpful tips, this recipe ensures a hassle-free cooking experience, allowing you to savor the delightful flavors of the Kale Potato Hash in no time.

Here are our top 2 tried and tested recipes!

SWEET POTATO AND KALE HASH WITH FRIED EGGS

Sweet Potato and Kale Hash with Fried Eggs image

Corned beef hash is one of my all-time-favorite diner breakfasts. This lightened-up version ditches the meat, swaps the white potato for sweet, and introduces a few fistfuls of healthy kale. Lunch is a dairy-free risotto that's as indulgent as those made with butter and parmesan, while dinner is an aromatic, filling, and flavorful vegetable chili that I like to serve it with extra jalapenos.

Provided by Michael Symon : Food Network

Categories main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 9

Ingredients

2 1/2 tablespoons coconut oil
1 medium sweet potato, peeled and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper
4 kale leaves and tender stems, thinly sliced (about 2 cups)
1/2 red bell pepper, cut into 1/4-inch dice
1 scallion, finely sliced
1/2 teaspoon ground cumin
1/2 teaspoon paprika
2 large eggs

Steps:

Set a large skillet over medium-high heat. Add 2 tablespoons of the coconut oil, the sweet potato, and a pinch of salt and cook until the potatoes begin to soften and brown, about 5 minutes. Add the kale, bell pepper, scallion, cumin, paprika, a pinch of salt, and a twist of black pepper and cook until the kale wilts and softens, about 5 minutes. Taste, adding salt and pepper as needed.
Meanwhile, in a small nonstick skillet, heat the remaining 1/2 tablespoon coconut oil over medium heat. When the pan is hot, carefully crack the eggs into the pan. Cover and cook until the whites are set but the yolks are still runny, about 3 minutes. Season with a pinch of salt and a twist of black pepper.
Top the hash with the eggs and serve.

KALE & POTATO HASH

Kale & Potato Hash image

From Eating Well magazine, this can be served as a side dish with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for this hash, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

Provided by FLKeysJen

Categories Breakfast

Time 35m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 7

Ingredients

8 cups torn kale leaves (about 1/2 large bunch)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra virgin olive oil

Steps:

Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Nutrition Facts : Calories 220.4, Fat 11.2, SaturatedFat 1.6, Sodium 231.6, Carbohydrate 28, Fiber 4.7, Sugar 1.2, Protein 6.1

Tips:

Dice the potatoes and kale evenly so that they cook at the same rate.
Use a large skillet or griddle to ensure that the potatoes and kale have enough space to spread out and cook evenly.
Heat the oil over medium-high heat before adding the potatoes and kale. This will help them to sear and develop a crispy crust.
Stir the potatoes and kale frequently to prevent them from sticking to the pan and burning.
Season the potatoes and kale generously with salt, pepper, and other spices to taste.
Serve the kale potato hash immediately, topped with your favorite accompaniments such as eggs, cheese, or salsa.

Conclusion:

Kale potato hash is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover potatoes and kale, and it is also a healthy and satisfying meal. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.