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Recipes in Season (5)

Kale & Potato Hash

This is good. Breakfast or dinner. Good.

Source: eatingwell magazine (Entered by Lara Rasmussen Anderson)
Serves: 2-4

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
  1. 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.
  2. Boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.
  3. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
  4. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
  5. 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.


Comments added by fellow market members.