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Kale & Potato Hash
Source: eatingwell magazine (Entered by Lara Rasmussen Anderson)
This is good. Breakfast or dinner. Good.
8 cups torn/chopped kale leaves
2 Tbsp horseradish
1 medium shallot, minced
1/2 tsp ground black pepper
1/4 tsp sea salt
2 cup cooked, shredded potato (waxy variety)
3 Tbsp olive oil
Step by Step Instructions
- When preparing kale, remove the tough ribs (grasp around stem lightly and strip toward tip), 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.
- Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
- 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/cast iron 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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