Kale and Potato Hash

Recipe Courtesy of Eating Well

Prep Time: 35 minutes

Cook Time: 35 minutes

Servings 4


  • 8  cups  Kale leaves  torn
  • 2  tbsp  horse radish 
  • 1  medium   shallot or other mild onion 
  • 1/2  tsp  ground pepper 
  • 1/4  tsp  salt 
  • 2  cups  potatoes  cooked and shredded
  • 3  tbsp  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.
  • Tip: 1- to 1½-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.

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