Kale and Potato Hash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 227.4
- Total Fat: 11.3 g
- Cholesterol: 0.0 mg
- Sodium: 88.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 7.1 g
- Protein: 6.7 g
View full nutritional breakdown of Kale and Potato Hash calories by ingredient
Introduction
Courtesy of eatingwell.com Courtesy of eatingwell.comNumber of Servings: 4
Ingredients
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8 cups torn kale leaves (about 1/2 large bunch; see Tip)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes (see Ingredient note)
3 tablespoons extra-virgin olive oil
Directions
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.
A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, 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.Ingredient note: 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.
Number of Servings: 4
Recipe submitted by SparkPeople user LEDANSER.
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.
A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, 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.Ingredient note: 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.
Number of Servings: 4
Recipe submitted by SparkPeople user LEDANSER.
Member Ratings For This Recipe
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EGANZER
We loved this! I followed another users sub of using hot sauce instead of horseradish since thats what I had, and replaced the shallots with onion and garlic and it was great. The potatoes taste like hashbrowns and the kale became slightly crisp like kale chips and the flavors blended perfectly! - 6/3/11
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AMBERAMA76
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ELRIDDICK
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4CONNIESHEALTH
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CHERYLHURT
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SURFIE
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SLOWDETERMINED
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SKAYT77
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NICOLEPDONNELLY
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CD13368211
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LINWINAGAIN
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MARYCAROLYN2
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SHEEDYFANS