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    Home » Blog » Recipes » Breakfast

    Published: Jun 17, 2018 · Modified: Apr 29, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Crispy Kale and Potato Hash with Green Goddess Drizzle

    Jump to Recipe Print Recipe

    This Crispy Kale and Potato Hash is what dreams are made of, crispy buttery potatoes drizzled with a tangy creamy dressing. 

    Hash Must Be Crispy

    Okay I've been obsessing about hash for probably 3 months now because I've had really crappy ones.  You know when you look at a menu and they describe hash you automatically think ooh crispy potatoes yup...  gotta have that.  Then you do get it and it's filled with soggy vegetables or soupy protein.   You also proceed to talk shit about it the whole meal.  I'm sorry but if you serve hash it has to be crispy potatoes and the potatoes need to stay crispy no matter what else is in the hash.

    Crispy Kale and Potato Hash

    Today I finally had a chance to make my ideal Crispy Kale and Potato Hash. We decided while we were at Wholefoods to do a seafood boil and I thought, instead of just boiling the potatoes - it would be nice to have them crispy instead.

    How to get Crispy Potatoes

    The key to crispy potatoes is the prep.  Peal and cube the potatoes and rinse them until the water is clear.  This gets rid of some of the starch.  Then I dried them with a dish cloth.  This is a very, very important step to get that crisp.

    To get them nice and brown I started by pan frying cubed potatoes in some Truffle Ghee until they started looking fluffy.  Then I transferred them into a large sheet pan with capers and roasted them until they were nice and crispy.  About 20 minutes.

    Kale and Bread

    The kale is added in just before the potatoes are finished as they don't take that long to cook.  The kale was shredded and then massaged with garlic paste and olive oil.  You then mix it in with the potato and roast for another 10 minutes.

    Crispy Kale and Potato Has with Green Goddess Drizzle

    I also like adding in some bread that has been drizzled with olive oil in the hash for another crispy dimension.

    Green Goddess Drizzle.

    Crispy Kale and Potato Has with Green Goddess Drizzle-2

    For a touch of freshness I made some green goddess dressing to drizzle over the kale and potatoes.  All you do is put in some herbs such as parsley, cilantro and dill (really anything green you have) and blitz it with some vegan mayo, a little apple cider vinegar and a touch of oil and salt and pepper.

    To Serve

    This was so perfect with our seafood boil.  The seafood was just lightly seasoned and having these potatoes that were so full of flavor was just the right accompaniment.  It was a great dinner.

    For other weeknight meal ideas you can also read these posts No Recipe Pantry Dinner with Pasta and Two Side Dishes and My Meal Prep Menu for the Week.

    Crispy Kale and Potato Hash with Green Goddess Drizzle

    Crispy Kale and Potato Hash with Green Goddess Drizzle

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Course: Side Dish
    Cuisine: American
    Servings: 6 People
    Author: Rezel Kealoha

    Ingredients

    Potato

    • 2 Potatoes Pealed and Cubed
    • 2 Tablespoons Ghee or Olive Oil
    • Salt and Pepper
    • 2 Tablespoons Capers

    Kale

    • 1 Bunch Kale, shredded and dried
    • ¼ Cup Olive Oil
    • 1 Tablespoon Garlic Paste
    • Salt and Pepper

    Bread

    • ½ Baguette Ripped into bite size pieces
    • 2 Tablespoons Olive Oil
    • Salt and Pepper

    Green Goddess Dressing

    • Handful of Cilantro
    • Handful of Dill
    • Handfull of Parsely
    • 2 Tablespoons Vegan Mayo
    • 1 Tablespoon Apple Cider Vinegar
    • Salt and Pepper

    Instructions

    Make the Hash

    • Place the potatoes and ghee in a pan and cook until the potatoes are cooked through and start to get fluffy around the edges.  Season with salt and pepper to taste and then transfer to a large sheet pan and place the capers around the potatoes.
    • Bake at 350 degrees for 10 minutes and then take out of the oven and mix and bake for a further 10 minutes.
    • While the potatoes are in the oven, place all the kale ingredients in a bowl and massage the kale until the fibers become soft, season with salt and pepper to taste.  In a separate bowl drizzle the bread with olive oil and season with salt and pepper to taste.
    • Take the potatoes out of the oven and add in the kale and bread and mix it all in around the potatoes.  Bake for 10 minutes and then take out of the oven and mix and bake for a further 10 minutes.  Take out and plate on a platter.

    Make the green goddess dressing

    • Place all the dressing ingredients in a small blender and blitz until fully incorporated.  Season to taste with salt and pepper.  Drizzle over the potatoes and serve.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

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