Mushroom-Kale Skillet Hash

Name: Mushroom-Kale Skillet Hash
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tsp. olive oil; 1⁄2 medium red onion, diced; 2 garlic cloves, minced; 3 or 4 red potatoes (about 18 ounces, chopped into 1⁄2-inch cubes; 8 ounces cremini mushrooms, sliced; 11⁄2 tsp old bay seasoning; 1 low-sodium vegetable broth, optional; to taste bunch (12 to 16 ounces dino kale (aka lacinato or black kale), stems removed, chopped; salt and black pepper

Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.

Cook40 min
Total40 min
Serves4
LevelIntermediate

Breakfast Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

2 tsp. olive oil
1⁄2 medium red onion, diced
2 garlic cloves, minced
3 or 4 red potatoes (about 18 ounces, chopped into 1⁄2-inch cubes
8 ounces cremini mushrooms, sliced
11⁄2 tsp old bay seasoning
1 low-sodium vegetable broth, optional
to taste bunch (12 to 16 ounces dino kale (aka lacinato or black kale), stems removed, chopped
salt and black pepper

Preparation

Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.