Print
Email
Add a photoServings: 10
Ingredients
- 1 Tbsp. extra virgin olive oil Or possibly non-stick vegetable spray
- 2 lb frzn hash brown potatoes
- 1/2 c. onion minced
- 1/2 tsp all season salt
- 2 c. fresh kale minced
- 1/4 c. water
Directions
- 1. Heat oil over medium-high heat (375 degrees F) in large fry pan.
- 2.Add in onion and saute/fry till onion is translucent/soft.
- 3. Add in frzn hash browns, cover and cook 15 to 20 min, turning every 2 min.
- 4. Sprinkle potatoes with all season salt.
- 5. Add in 1/4 c. water and minced kale on top of potatoes don't stir.
- 6. Cover and let cook over medium heat 3 to 5 min, till kale begins to wilt.
- 7. Remove from heat and stir kale into potatoes.
- 8. Serve warm.
- Yields 10 servings
- MENU - Brunch -:- : Apricot Nectar and Ginger-Ale over Crushed Ice : Fresh Mixed Berry Compote, topped with Low-Fat Vanilla Yogurt : Kale and Seasoned Hash Browns* : Country Brunch Casserole* or possibly Scrambled Tofu* : Whole Wheat Rolls
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 10 servings | |
| Calories 93 | |
| Calories from Fat 17 | 18% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 306mg | 9% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.31g | 0% |
| Protein 2.22g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
