Potato, Kale, and Fennel Hash

Potato, Kale, and Fennel Hash
Paul Sirisalee
Serve this hearty hash on the side, or top with fried eggs for a satisfying meal.

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Serves 4
preparation
35
minutes
cooking
35
minutes

Ingredients

3
tablespoons
canola oil
3/4
pound
potatoes, cut into 1/2-inch pieces
1
large bulb fennel, chopped
kosher salt and black pepper
1
medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
hot sauce, for serving

Directions

  1. Heat the oil in a large skillet over medium heat. Add the potatoes and fennel, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until golden and tender, 15 to 20 minutes.
  2. Add the kale and cook, tossing occasionally, until wilted, 8 to 10 minutes more. Serve with the hot sauce.

 

Sue Li
October 2012

Nutritional Information

  • Per Serving
  • Calories 261
  • Fat 12 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 468 mg
  • Protein 8 g
  • Carbohydrate 36 g
  • Sugar 1 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 265 mg
What does this mean? See Nutrition 101.

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