Kale & Potato Hash

Kale & Potato Hash

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

From EatingWell: October/November 2005
Yield: 4 servings, 1/2 cup each
Active Time: 35 minutes
Total Time: 35 minutes


  1. 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
  2. 2 tablespoons horseradish
  3. 1 medium shallot, minced
  4. 1/2 teaspoon freshly ground pepper
  5. 1/4 teaspoon salt
  6. 2 cups cooked shredded potatoes, (see Ingredient note)
  7. 3 tablespoons extra-virgin olive oil


  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.

Tips & Notes


Nutrition Per Serving: 240 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 30 g carbohydrates; 6 g protein; 5 g fiber; 244 mg sodium; 651 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetable, 2 fat