This recipe is an oldie but a goodie! If you are looking for an easy way to add more greens into your diet, this one is for you. The kale in this recipe gets so crispy in the process of browning the potatoes, that it is like eating “kale chips” 🙂 We serve this dish both for breakfast (with eggs) or for dinner (with a roasted chicken).  My only advice to you is this: double the recipe, as it gets gobbled up quickly!


Kale & Potato Hash
by Debbie Steinbock

Ingredients:

16 oz. bag Cascadian farms shredded potatoes (for hash browns)
1 large bunch kale
3-4 Tbsp. olive oil
1 tsp. salt
½ tsp. pepper (optional)

Method:

  1. Place the frozen potatoes in a large bowl so they can start to thaw.
  2. Cut, clean, and de-stem the kale and steam it until softened. Drain any excess water and cut the kale into small pieces. Add to the potato bowl.
  3. Add olive oil, salt, and pepper (optional) and mix until everything is well mingled.
  4. Using a large pan, add the entire potato-kale mixture and press it into the pan. Allow it to cook for 8-10 minutes or until slightly browned. Stir the mixture, press again and cook another 3-4 minutes. Repeat this again until your potatoes are evenly crisped and browned.

About Debbie Steinbock, HHC

After years of being told that she had an "incurable" chronic health condition, Debbie turned to her diet to help her understand her disease, restore her body, and regain control of her health. Her personal journey has given her the knowledge and compassion necessary to help her clients take an active role in their own healing. Since starting her practice in 2000, Debbie has successfully helped hundreds of people across the country to improve their diet, enhance their current state of health, and eliminate a variety of health conditions.

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