Crispy Kale Hash
Prep time: 
Total time: 
Serves: 20
  • 1¼ pounds 1 carton (20 ounces) Honest Earth® Hash Brown Shredded Potatoes (prepared according to 10-minute refresh instructions)
  • 2 quarts hot water (water should be between 180°F to 190°F)
  • 2 pounds Tuscan kale
  • 4 ounces corn starch
  • 4 ounces olive oil (for preparing the kale)
  • 16 ounces vegetable oil (for preparing the hash browns)
  1. Open the carton of Honest Earth® Hash Brown Shredded Potatoes, add the hot water to the fill line of the carton, and close. Or if rehydrating the potatoes in a bowl, add the 2 quarts of water, cover, and allow the potatoes to rehydrate for 10 minutes.
  2. "To prepare the kale, wash and toss in the corn starch. Heat the olive oil on a 375°F-400°F griddle, then add the kale and allow it to cook until crisp. Remove and roughly chop. Hold for assembly.
  3. Add 2 ounces of vegetable oil to the same heated griddle. Add the hash browns and allow to cook for 3 minutes. Add 2 ounces of the kale, folding it in to the hash browns, and cook an additional 1 minute or to desired color. Finish with salt and pepper or seasoning of preference.
Recipe by Idahoan® Foods - Foodservice at