This Kale Carrot and Potato Hash recipe is a great side dish or an even better vegetarian main dish. It can even be vegan with a few simple changes.
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This Kale Carrot and Potato Hash recipe is a great side dish or an even better vegetarian main dish. It can even be vegan with a few simple changes.
Like most great food inventions, hash came to be as a way to repurpose leftovers. Corned beef hash is probably the most famous hash out there, and is absolutely delicious.
If you have leftover roasted carrots or potatoes, this is a great way to use them up. But if you know that you’re going to be making this dish you can save time by doubling the amount of potatoes in a dish from earlier in the week.
It’s incredibly delicious, and filled with powerhouse good-for-you ingredients that will keep you full for hours.
It also reheats well, so it’s a great work lunch option.
Customizations
Red peppers – chop them up and add them to the skillet first so they have a chance to soften.
Black beans – if you want to keep things vegan, use black beans instead of eggs for protein.
Tomatoes – add them at the very end of cooking so they get just a little softened from carryover cooking.
Any of the low carb options would make an excellent addition to the recipe as an added ingredient in the hash.
Parmesan cheese - sprinkled on top would be great! (Nutritional yeast is an option for this if you want to keep it vegan.)
Ingredient List
- Carrots
- Yukon Gold Potatoes
- Onion
- Garlic
- Kale
- Chicken Broth (or water)
- Olive Oil
- Eggs
Different ways to cook the vegetables
Roast the carrots, potatoes, and onion in the oven for 30 minutes before finishing it up with kale in a skillet. (This is generally what I do).
Air Fry the vegetables (following manufacturers instructions) which has the same effect as roasting them.
Par-boil them first – toss the potatoes and carrots into boiling water until just tender – there’s not a time estimate on this because it really depends on how big you chop the veggies. Start checking them after about 5 minutes. Test them by poking them with a sharp knife – if the knife goes in with just a little bit of resistance, you’re good to drain the veggies and then add them to the pan with the kale.
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Substitutions and Alterations
If you don’t like kale, you could easily substitute Swish Chard, mustard greens or spinach.
You could substitute sweet potatoes for either the carrots or the potatoes if you prefer. I’m not a sweet potato fan, and I love the flavor of cooked carrots, so I stick with this matchup.
If you’re trying to keep things low carb, you could switch out the potatoes for any of the following low-carb options:
- Cauliflower
- Kohlrabi (my personal favorite)
- Rutabaga
- Celeriac Root
All of these can be prepared the same way as the potatoes and carrots and don’t need any extra steps.
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Kale Carrot and Potato Hash
Ingredients
- 3 carrots chopped into ½ inch pieces
- ½ an onion cut into thick slices
- ½ pound Yukon gold potatoes cut into ½ dice
- 2 tablespoons olive oil divided
- ½ pound curly kale chopped
- ¼ cup chicken broth or water
- salt and pepper
- 4 eggs
Instructions
- Preheat the oven to 400 and line a baking sheet with foil.
- Toss the chopped carrots, onion and potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 30 minutes.
- Heat a non-stick skillet over medium heat, and add ½ tablespoon of olive oil. Add the kale, and then the chicken broth, and saute for 2-3 minutes or until kale has started to wilt.
- Add the roasted carrots, potatoes and onions to the kale and continue to cook for another 5-8 minutes, or until kale is fully wilted.
- In a separate non-stick skillet, add the last ½ tablespoon of olive oil and heat over medium heat. Crack 2 eggs into the skillet, season with salt and pepper, and cook 2-3 minutes per side, or until eggs are done to your liking. Repeat with the remaining eggs.
- Plate the kale and veggie hash, and top each plate with two eggs.
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