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


  1. Blanch potatoes until al dente in boiling salt water. Strain.
  2. Heat a pan (I like to use cast-iron) with oil, then add onions, chilies, and potatoes.
  3. Sauté on medium-high heat until potatoes and onions are golden brown.
  4. Add kale, lemon juice, and salt. Season liberally.
  5. Cook for another 2-3 minutes on high heat, or until lemon juice has reduced and veggies are crispy and delicious.
  6. 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!



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