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Nutrition Facts
Serving Size 1 (229g) Recipe makes 4 servings
Calories 220
Calories from Fat 100		(45%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 231mg		9%
Potassium 944mg		26%
Total Carbohydrate 27.9g		9%
	Dietary Fiber 4.7g	18%
	Sugars 1.2g
Protein 6.1g		12%
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Kale & Potato Hash

Recipe #288482 | 35 min | 35 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: ~Jen~
Feb 25, 2008

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.

SERVES 4 , 4 1/2 cup servings (change servings and units)

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

Directions

1
Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2
Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3
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.

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Featured Reviews for This Recipe

From: billybolo

On Aug 15, 2009

One of those tasty dishes you eat and your body thanks you for it.

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From: LilKiwiChicken

On Jun 29, 2008

Thanks for posting Jen, I don't have a microwave so wilted the kale down in the pan and then tipped it back into a bowl with the other ingredients, mixed it then put back in the pan. Like the previous reviewer I tried not to stir these too much so the potatoes were nice and crispy. Made for ZWT4.

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From: MamaJ

On Apr 2, 2008

This is a yummy and different way to prepare potatoes. I love the addition of the kale and horseradish. I didn't stir mine too much..I like the crunch of the crust that forms when left alone. Thanks for posting Jen!

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