Kale Hash

Friends, what I’m about to share with you is one of my favorite meals. It came into my life not all that long ago and will be with me forever and ever, amen.

We all know that I love potatoes, right? So this dish is full of my favorite things.

  • Potatoes
  • Kale
  • Eggs

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!

 You can have this for breakfast or dinner.  You can even have this for a snack.  Or whenever your little heart desires.

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.

If you’re like me and want to take this dish up another level, add in some shredded cheese and top with hot sauce.

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!

8 thoughts on “Kale Hash

    • Alyse, I love cooking but my mini challenge I do everytime I cook is to see how I can keep the number of dirty dishes to a minimum. If I can pull off a one pot meal or reuse pans, score! :D

  1. I used your potato idea on this and over baked my potatoes last night. Then I heated up the leftovers and scrambled an egg and added to it. You are so giving me a new world of potatoes!!

  2. This is similar to one of my favorite comfort food/pantry dishes, especially in the fall when the sweet potatoes are local: black bean, sweet potato, and spinach hash, topped with a couple fried eggs and hot sauce. So good! I’ll have to try this version.

  3. Rhonda says:

    Oh this sounds too good. I think I could eat it everyday too..and I haven’t even tasted it! can’t wait! thanks once again!! awesome! :)

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