Garlic Hash Browns with Kale

Must Try

Chunky Roasted Veggie Spread

Roasting the vegetables helps bring out their fantastic flavor for this healthy and versatile chunky veggie spread. Use it on toasted slices of bread...

Quick Pasta e Fagioli Soup

This simplified take on minestrone uses canned beans and tomatoes and packaged broth, meaning you can always keep the ingredients for this easy soup...

Vegan Pineapple & Coconut Baked Oatmeal

This dreamy vegan baked oatmeal is full of tropical flavors from coconut and pineapple, and it couldn't be easier to make. It's a satisfying...

Healthy Diet and Rheumatoid Arthritis

What is Rheumatoid Arthritis (RA)? Rheumatoid Arthritis (RA) is a systemic auto-immune condition that can affect organs such as the eyes, lungs, heart as well...

Hash browns are comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible.

Ingredients

  • 2 Yukon Gold potatoes, shredded
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 6 cloves garlic, minced
  • 2 to 3 large kale leaves, shredded
  • Pinch of salt
  • Option: 2 cups shredded sweet potato instead of Yukon Gold potatoes

Instructions

  1. Preheat your oven to 375° F. Rinse the shredded potatoes and pat them dry. Toss them with the salt and pepper. Spread the shredded potatoes on a baking sheet lined with a silicon baking mat. Bake the shredded potatoes for 10 minutes. Remove the sheet from the oven and toss the potatoes with the minced garlic, then spread them back on the mat. Return them to the oven and bake them 5 more minutes.
  2. While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ⅛ inch of water and a pinch of salt in it. Do not replenish the water when it evaporates. It is only there to get the kale to quickly wilt. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it. Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.
  3. Plate the crisped potatoes, top it with the kale, and serve.

    Option: Substitute 2 cups shredded sweet potato for the shredded Yukon Gold potatoes.

Previous articleFeel-Good Fruit Salad
Next articleFour-Grain Bread Loaf

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Vegan Pineapple & Coconut Baked Oatmeal

This dreamy vegan baked oatmeal is full of tropical flavors from coconut and pineapple, and it couldn't be easier to make. It's a satisfying...

Chunky Roasted Veggie Spread

Roasting the vegetables helps bring out their fantastic flavor for this healthy and versatile chunky veggie spread. Use it on toasted slices of bread...

Quick Pasta e Fagioli Soup

This simplified take on minestrone uses canned beans and tomatoes and packaged broth, meaning you can always keep the ingredients for this easy soup...

Vegan Pineapple & Coconut Baked Oatmeal

This dreamy vegan baked oatmeal is full of tropical flavors from coconut and pineapple, and it couldn't be easier to make. It's a satisfying...

Healthy Diet and Rheumatoid Arthritis

What is Rheumatoid Arthritis (RA)? Rheumatoid Arthritis (RA) is a systemic auto-immune condition that can affect organs such as the eyes, lungs, heart as well...

More Recipes Like This

%d bloggers like this: