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Ready in 10 minutes
Complexity: Station Chef
Serves 20 People
Breakfast Crispy Kale Hash
Prep time:
Total time:
Serves: 20
Ingredients
- 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)
Instructions
- 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.
- "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.
- 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.
Nutrition Information
Serving size: 1 Calories: 398 Fat: 29g Carbohydrates: 31g Sugar: Trace amounts Sodium: 265mg Fiber: 5g Protein: 3g Cholesterol: 0mg