We all know that I love potatoes, right? So this dish is full of my favorite things.
And it’s eaten out of a bowl
It’s heaven. And so easy! I was flipping through a Ray Ray magazine a few months back and saw the title, Kale Hash. I didn’t even read the recipe because I created my own right on the spot. I think I even made it that same night.
Kale hash is pure genius. It’s also purely delicious and completely perfect.
Life will never be the same again.
Andrea’s Kale Hash
- 2 Idaho Potatoes, scrubbed, and cut into bite sized cubes
- 1 Large bunch of kale, stemmed and chopped
- 1/2 Onion, chopped
- 1/2 Green pepper, chopped
- 4 eggs, beaten
- Salt, pepper
- Garlic Powder
- Chili Powder
- Olive oil, for sauteeing and roasting
- Stock for braising, 1/4-1/2C (veggie or chicken)
Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with nonstick spray or oil. In a storage bag, add in cubed potatoes and toss with olive oil (about 1/2 TBSP). Sprinkle with salt, pepper, garlic powder, and chili powder. All to taste. Place potatoes on the lined baking sheet, in a single layer and place in oven. Bake until browned and crispy, about 20 minutes.
In a sautee pan, heat a small amount of olive oil, about 2 tsp, over medium heat. Add in eggs and scramble, cook until just about done. Remove eggs from pan and set aside. Now add in more oil, 1/2-1TBSP, and add in the onions and peppers. Sprinkle with a bit of salt and sautee for about 2 minutes. Add in kale and sautee for about 5-7 minutes. If the kale still needs to cook down but the pan is getting dry, add in some of the stock a little at a time.
Season kale mixture with garlic powder and chili powder. When the potatoes are cooked through, remove them from the oven. Add eggs and potatoes in with the kale mixture and combine.
Spoon into large bowls and serve!
Really, this dish just screams, “Hi, I’m Andrea’s Most Favorite.” Total comfort food for me. It doesn’t hurt that it’s yummy and good for you.
I prefer potatoes that have been roasted crispy in the oven but you can certainly shred the potatoes and cook them in a skillet if you like. That would be more in line with a traditional hash and I have done that with this dish. My taste buds prefer toasty roasted though and I stick with that.
Sometimes I’ll even roast the onions and peppers in with the potatoes. They get a little crispier and have a hint of a smokey flavor to them.
This is a dish that is quick to make, you only dirty one pan, and it’s very hearty and filling.
Yeah, Kale Hash will be your new best friend.
If you want to make this vegan, sub in beans or scrambled tofu for the eggs. Perhaps a nutritional yeast “cheese” sauce on top?
Have fun guys, and remember, always play with your food! Enjoy!