Spicy Kale and Potato Hash
Whether you’re about to rue the day, or conquer your couch – this spicy kale and potato hash is hearty, wholesome, packed with nutrients, and a breeze to make. It’s great on its own, topped with an organic egg, or served as a tasty, vegan side dish.
Servings: 2 (or one hungry person, if you’re a garb-orator like me)
- 6-8 small potatoes, washed and diced (I used fingerlings and purple potatoes)
- 1 head of organic, black kale, stemmed and finely sliced
- 1/2 medium onion, finely chopped
- 1 bird’s eye chili, finely chopped
- 1/2 lemon, juice only
- 2-3 tablespoons extra virgin olive oil/avocado oil/grapeseed oil
- Himalayan salt, to taste
- Blanch potatoes until al dente in boiling salt water. Strain.
- Heat a pan (I like to use cast-iron) with oil, then add onions, chilies, and potatoes.
- Sauté on medium-high heat until potatoes and onions are golden brown.
- Add kale, lemon juice, and salt. Season liberally.
- Cook for another 2-3 minutes on high heat, or until lemon juice has reduced and veggies are crispy and delicious.
- Serve and enjoy…don’t forget all the yummy, crispy bits!
Hash browns don’t have to be mechanically formed, listless, fried patties – so step up your breakfast game and get your spicy, kale and potato hash game on fleek!