Kale & Potato Hash

Kale & Potato Hash

22 Reviews
From: EatingWell Magazine, October/November 2005

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 cups torn kale leaves, (about ½ large bunch; see Tip)
  • 2 tablespoons horseradish
  • 1 medium shallot, minced
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon salt
  • 2 cups cooked shredded potatoes, (see Ingredient note)
  • 3 tablespoons extra-virgin olive oil


  • Active

  • Ready In

  1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
  2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
  3. Heat oil in a large nonstick 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.
  • Tip: A 1- to 1½-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, 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.
  • Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 209 calories; 11 g fat(2 g sat); 5 g fiber; 24 g carbohydrates; 5 g protein; 24 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 19,226 IU vitamin A; 60 mg vitamin C; 109 mg calcium; 1 mg iron; 227 mg sodium; 360 mg potassium
  • Nutrition Bonus: Vitamin A (385% daily value), Vitamin C (100% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 2 vegetable, 2 fat

Reviews 22

July 28, 2017
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By: I love Lemons
This recipe was kind of bland but I liked how healthy it was.
April 21, 2017
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By: Ryanne Rodriquez Shosa
My husband and I had this with an over medium egg for breakfast and it was awesome! I will be making this often!!
January 15, 2017
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By: nander
this was really good, especially with the right type of horseradish. anyway, i ended up over cooking the potatoes so they didn't shred well, more like mashed, but i used anyway and it turned out just fine. for re-heating, i put in the oven rather than the microwave to keep the potatoes crisp. very healthy and nice flavor.
June 14, 2015
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By: EatingWell User
Made this for dinner last night. We ate all of it and will make it again. I used dehydrated potatoes and since I didn't have any shallot used dehydrated onion with a touch of granulated garlic. The horseradish is an excellent addition because it adds an extra layer of flavor. I used a paper towel to press the extra water out of the kale prior to adding the potatoes and I reduced the salt because the potatoes had some in them already. Very good and easy!
May 28, 2015
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By: EatingWell User
healthy and delicious Have made this a number of times. To healthy it up used sweet potatoes instead of white...cubed instead of shredded and added twice the horseradish. I roast the sweet potatoes under the broiler so they are browned, toasted and done. Saute shallot in skillet until soft, add sweet potatoes, fresh kale (don't micro because it gets soggy) & horseradish and cook until kale is still somewhat crispy but cooked. We love this recipe & super healthy!!!
September 19, 2014
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By: EatingWell User
I love greens but never had Kale, omg this was so good, I end up eating the whole skillet the first night. I didnt think I would like horseradish.... MMMMMM Pros: SO GOOD Cons: Easy and Quick
September 10, 2014
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By: EatingWell User
failed miserably This was a mess for me. I had to use way more than 3 tbsp oil to keep from sticking, even on med heat. The kale was overcooked to the point of being inedible before the potatoes were anywhere near being browned. The potatoes never did brown, and I took it off because the kale was starting to burn up. Ate some of it, but it didn't have any flavor. Ended up throwing the whole thing out into the yard for the birds. I don't know why my results were so different from others who had success with it. Pros: easy to put together, only a few ingredients, Cons: doesn't cook evenly
December 07, 2013
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By: EatingWell User
Won Over a Greens Hater My husband took just one bite of this delicious hash and asked, Is there more? Unfortunately I had halved the recipe. (I found that the kale wilted in just two minutes in my low-wattage microwave and the hash browned in just 9 minutes in a medium skillet.) Next time I'll make the full recipe for the two of us. Pros: Delicious, Quick, Easy Cons: Servings Too Stingy
April 02, 2013
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By: EatingWell User
SO satisfying I must say, my boyfriend and I were very skeptical about this. He doesn't love kale and I wasn't sure if this would be a good side dish for dinner. But I can say this dish is good anytime of day. We both absolutely fell in love with this and couldn't stop eating. He actually forgot about the meat on his plate and devoured this. It's very flavorful, filling, satisfying and you feel good about eating kale. I made it exactly as the recipe says. Pros: Flavorful, filling
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