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Kale & Potato Hash

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Ingredients

Adjust Servings:
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

Nutritional information

220.4
Calories
100 g
Calories From Fat
11.2 g
Total Fat
1.6 g
Saturated Fat
0 mg
Cholesterol
231.6 mg
Sodium
28 g
Carbs
4.7 g
Dietary Fiber
1.2 g
Sugars
6.1 g
Protein
231g
Serving Size

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Kale & Potato Hash

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    Cuisine:

    Loved the horseradish in this which I was kind of skeptical about in the first place. Don't get me wrong I love horseradish, but in breakfast food? Worked so well!! Didn't have shallots (darn!) so used onions. Served with an over-easy egg on top for the perfect breakfast :)

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Kale & Potato Hash, 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 , Loved the horseradish in this which I was kind of skeptical about in the first place Don’t get me wrong I love horseradish, but in breakfast food? Worked so well!! Didn’t have shallots (darn!) so used onions Served with an over-easy egg on top for the perfect breakfast 🙂


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    Steps

    1
    Done

    Place Kale in a Large Microwave-Safe Bowl, Cover and Microwave Until Wilted, About 3 Minutes. Drain, Cool Slightly, and Finely Chop.

    2
    Done

    Meanwhile, Mix Horseradish, Shallot, Pepper and Salt in a Large Bowl. Add the Chopped Kale and Potatoes; Stir to Combine.

    3
    Done

    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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    Vienna Chambers

    Taco enthusiast crafting unique and flavorful fillings for her dishes.

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