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Looking for a nourishing, filling brunch that’s great for one or can feed a hungry crowd? Then look no further than my Potato Hash with Crispy Kale and Coconut Yogurt.
I love potatoes. They’re comforting, versatile, cheap, and nourishing.
I can’t believe I used to avoid these bad boys. Back in the day when carbs were thought to be the enemy potatoes were at the top of my list. It wasn’t until I was researching how to live a healthy veggie life that I discovered how important the humble spud was. I found that our bodies get the most out of plant-based proteins like legumes and leafy greens when combined with… you guessed it, carbs!!
To say I was relieved is an understatement. It’s really really hard to avoid carbs. Our bodies naturally crave them because they contain essential nutrients.
This dish is simplicity at its best! I just love how you can take a handful of staple ingredients and turn them into something scrumptious. What’s more, once you have the basics of potato hash you can change it up however you like. There are so many variations. For example, I love my potato hash with Cocobella Coconut Yogurt but you could easily have it with my Quick and Easy Hummus or Smashed Peas. So good! 🙂
The Crispy Kale gives a lovely depth of flavour not to mention all that magical leafy green goodness. Paired with the fried onion and potatoes… I mean really, is there anything better?
So next time you’re looking for a super simple savory breakfast try my Potato Hash with Crispy Kale and Coconut Yogurt, you will not be disappointed. xx
Potato Hash with Crispy Kale and Coconut Yogurt
Serves 2
2 small waxy potatoes (skin on, diced into 1cm cubes)
half a medium red onion (sliced)
1/2 tsp cayenne pepper
4 cups kale (washed, stalks removed, and torn into bite-size pieces)
salt to taste
To serve:
3 tbs coconut yogurt
a few sprigs of fresh chives (finely chopped)
Method:
- Place your diced potatoes into a medium pot and cover with cold water. Put them on the hob and bring to the boil. Cook for around 5 minutes, drain and set aside.
- While your potatoes are boiling you can saute the kale. Place 1 tbs of olive oil into a hot pan (the same pan you will fry the potatoes in) and then add your kale. Cook until it becomes deep green in colour, a little crispy and wilted. Remove to a warm plate and set aside.
- Next you want to fry your onions. To the same pan add a splash of olive oil, your red onion and a sprinkle of salt. Fry the onions until they become soft and translucent, around 5 minutes. Remove to a warm bowl and set aside. Note: I like to fry my onion separately from the potatoes to prevent them from burning. The potatoes will take longer to cook than the onion, especially if you want them to be a little crispy on the outside.
- Now it’s time to fry your potatoes. Place a tbs of olive oil into the hot pan that you just fried your onion in. Next comes the potatoes. Add the cayenne pepper and a sprinkle of salt. Cook for around 10 minutes. Gently moving the potatoes around occasionally so they don’t stick to the bottom.
- When you feel like your potatoes are almost ready (about 5 minutes to go) you can add the fried onions to the pan to finish them off.
- Now it’s time to plate up! Grab two plates and dollop the coconut yogurt evenly between them. Then, using the back of your spoon smear the yogurt over the whole plate. Top the yogurt with some crispy kale, then the potato and onion mixture, then a little more kale to finish it off. Drizzle with some good quality olive oil, the finely chopped fresh chives and an extra sprinkle of cayenne pepper to finish (optional).
