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Kale & Potato Hash
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  • total
  • prep
240 calories/serving

Provided By:
EatingWell

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

    Ingredients

    Serves:

    Directions

    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 1 1/2-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 Facts

    Per Single Serving / Serves 4 Total
    Calories 240Calories from fat 108
    Total Fat 12gm18%Saturated Fat 2gm10%
    Mono Unsaturated Fat 8gmSodium 244mg10%
    Total Carbohydrates 30gm10%Fiber 5gm5%
    Protein6gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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