Sometimes you want a proper brunch dish, but don’t necessarily want the heavy feeling of the usual fare laden with richness. This lemon potato kale hash is hearty without being heavy, and pairs well with brunch-times favorite drink, mimosas!
This recipe was featured in the Summer 2015 issue of v.curiosty.
Lemon Potato Kale Hash
Tangy and light, this is one sophisticated hash that won't leave you feeling heavy for the rest of the day. Kale holds up better to cooking than softer greens, so it won't turn soggy in the pan.
Heat oil in a large, cast iron skillet till shimmering. Add potatoes and cook about 15 minutes, stirring only once or twice to develop browned and crispy edges, until potatoes are just barely softened.
Add onion and salt, continue to cook another 7-9 minutes or until onion is starting to develop a rich golden color.
Add kale, an extra drizzle of oil, garlic, lemon juice, and tarragon. Cook for an additional 5-10 minutes, until potatoes are soft and kale is wilted. Serve immediately, with fresh cracked pepper.