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."
photo by Bergy photo by Bergy
photo by Bergy
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Jostlori photo by Jostlori
photo by Bergy photo by Bergy
Ready In:
4 1/2 cup servings




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. This was oh so good! I skipped Step #1 completely. We don't own a microwave besides. It really isn't necessary to wilt the kale first. I dumped everything in a bowl, stirred together and cooked for about 10-15 minutes on medium heat in olive oil. Used organic lacinto/dinosaur kale and Bubbie's brand horseradish. Regular yellow onion subbed for shallots and I used 1/2 onion. A spatula was used to flatten the mixture as it browned. This was surprisingly tasty! To serve: poached egg on top and a squirt of Marie Sharp's hot sauce and a simple side of roasted whole carrots. Yum! Made for Best of 2012 and will be added to my cookbook Best of 2013! Thank you!
  2. Pretty good, pretty easy, and pretty healthy!
  3. Wow, this is so super delicious, and made a great "brunch for dinner" item served with scrambled eggs. I used less oil and also sauteed the greens in the pan. The horseradish adds to the wonderful flavor. A definite new favorite!
  4. 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 I used onions. Served with an over-easy egg on top for the perfect breakfast :)
  5. This was the perfect dinner. We had a huge lunch today, so wanted to find something light and tasty for dinner. This fit the bill exactly, as we had some organic kale just waiting to be used up. We used all the ingredients listed, but did up the horseradish since we both love it. Topped it with an egg over-easy and a homemade batter bun - DINNER!!! Made for ZWT8 - Great Britain. Thanks to my Om Nom Nommer team buddy Jen, for another great recipe!


  1. Great recipe - although I had to make some modifications due to what I had on hand. I used sweet potato instead of regular, used a small red onion instead of shallot, and instead of horseradish I just chopped up some garlic. I tried microwaving the 2 sweet potatoes for 3 min. instead of boiling, but it made them a little too soft to easily grate, so I ended up cutting them into pieces. Would microwave less time to be able to grate. I put two poached eggs over it - delicious brunch!



Find More Recipes