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Potato, Kale, and Fennel Hash

Potato, Kale, and Fennel Hash
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Serves 4| Hands-On Time: | Total Time:


  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.
By October, 2012

Nutritional Information

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

Quick Tip

Fried Eggs With Broiled Tomatoes
Turn this side dish into a meal: Fry 4 eggs in a large nonstick skillet and serve on top of the hash.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.