Kale & Potato Hash
This simple recipe is easy to follow, and it turns out delicious, kale adds lots of vitamins, and the flavor is great.
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
kale
torn, about 1/2 large bunch |
*
|
| 2 | tablespoons |
horseradish
|
|
| 1 | medium |
shallots
minced |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
potatoes
cooked and shredded |
|
| 3 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
kale
torn, about 1/2 large bunch |
*
|
| 3E+1 | ml |
horseradish
|
|
| 1 | medium |
shallots
minced |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
potatoes
cooked and shredded |
|
| 45 | ml |
olive oil
|
|
Directions
Put kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes.
Drain, cool slightly, and finely chop.
Meanwhile, combine horseradish, shallot, pepper and salt in a large bowl and mix until well blended.
Stir in the chopped kale and potatoes to combine well.
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.
