Kale and Potato Hash


Prep time20 minutes
Cooking time10 minutes
Total time30 minutes


This simple, filling one-skillet dish is as great a choice for winter weekend breakfasts as it is for quick weeknight suppers. Use pork or chicken sausage crumbles, chopped bacon or leftover pulled chicken or pork instead of vegetarian sausage if you prefer, and top with a fried egg for a super-hearty dish.


1 package
hash browns, frozen (16-ounce package, slightly thawed)
1 bunch
kale (trimmed and thinly sliced (chiffonade))
onion, yellow (minced)
1 clove
garlic (peeled and minced)
4 ounces
sausage, vegetarian (crumbled)
salt (to taste)
black pepper (to taste)
2 tablespoons
vegetable oil (or butter)


In a mixing bowl, stir together the hash browns, kale, onion, garlic, veggie sausage crumbles and a pinch each of salt and pepper.
In a large skillet, heat the oil or butter over medium-high heat. When the skillet is very hot, add the hash brown mixture and press firmly into the pan. Cook for a few minutes until browned on the bottom, stir, press down again and cook another few minutes until browned on the bottom. Continue to cook and brown the hash browns until desired doneness. Serve warm.


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