Kale & Potato Hash

By pattie_d

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.

Ingredients

• 8 8 1/2 cups torn kale leaves (about 1/2 large bunch; see Tip)
• 2 2 2 tablespoons horseradish
• 1 1 1 medium shallot, minced
• 1/2 1/2 1/2 teaspoon freshly ground pepper
• 1/4 1/4 1/4 teaspoon salt
• 2 2 2 cups cooked shredded potatoes (see Ingredient note)
• 3 3 3 tablespoons extra-virgin olive oil

Details

Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from cooking.com

Preparation

Step 1

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.