Name: Garlic Hash Browns with Kale
Total time: 25 min
Ingredients: 2 Yukon Gold potatoes, shredded; ¼ teaspoon salt; ½ teaspoon freshly ground black pepper; 6 cloves garlic, minced; 2 to 3 large kale leaves, shredded; Pinch of salt; Option: 2 cups shredded sweet potato instead of Yukon Gold potatoes

Ready In: 25 minutes
Serves 2
print/save recipe

Please enter your email to continue.

Email

Cancel

Hash browns are a comfort food, and they don’t have to be heavily fried to be good. The added garlic makes them irresistible.

From 21 Day Weight Loss Kickstart

This recipe and other 30-minute meals are also available in our convenient iPhone app and newly released Android app.

By Jason Wyrick, Last Updated: Jul 30, 2021

Ingredients

2 Yukon Gold potatoes, shredded
¼ teaspoon salt
½ teaspoon freshly ground black pepper
6 cloves garlic, minced
2 to 3 large kale leaves, shredded
Pinch of salt
Option: 2 cups shredded sweet potato instead of Yukon Gold potatoes

Instructions

Preheat your oven to 375° F. Rinse the shredded potatoes and pat them dry. Toss them with the salt and pepper. Spread the shredded potatoes on a baking sheet lined with a silicon baking mat. Bake the shredded potatoes for 10 minutes. Remove the sheet from the oven and toss the potatoes with the minced garlic, then spread them back on the mat. Return them to the oven and bake them 5 more minutes.
While the potatoes are baking, lightly saute the shredded kale over medium heat in a large pan with about ⅛ inch of water and a pinch of salt in it. Do not replenish the water when it evaporates. It is only there to get the kale to quickly wilt. Once the kale has completely softened, about 8 to 10 minutes, set it aside and let it cool until you can comfortably handle it. Squeeze the kale to get rid of excess water, then toss it a bit to separate the cooked shreds.
Plate the crisped potatoes, top it with the kale, and serve.

Option: Substitute 2 cups shredded sweet potato for the shredded Yukon Gold potatoes.

(3)

5 Comments

Comments (5)

(4.67 from 3 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Beryl1 year ago

The flavors surprised me with how well they went together since I used sweet potatoes. It’s only 4 stars for me, but I’m not a big fan of shredding potatoes or a lot of garlic. I even reduced the amount to account for taste, but in hindsight I prefer a lighter garlic flavor. The sweet potatoes didn’t crisp in my conventional oven, but that’s okay too. YMMV.

Josephine Cassidy1 year ago

If I don’t have a silicon baking mat, can I just use parchment paper? Of is the silicon baking mat meant to crisp the potatoes?

Holly U. :)8 months ago

Using parchment is totally fine in place of a silicon mat. They work the same, the only difference to me is you toss the parchment (so less environmentally friendly but a time saver) the silicone mat is pretty easy to wash just don’t put it near a knife when it’s in the sink to wash.

Carol Lopez8 months ago

I use a silicone mat and it works fine.

Jen2 years ago

These are easy to make and delicious!

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

about the author

Jason Wyrick

Chef Jason Wyrick is the executive chef and publisher of The Vegan Taste. In 2001, Wyrick reversed his diabetes by switching to a low-fat vegan diet. He is a New York Times bestselling author; has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary; and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute. Find him on Instagram and Facebook.

see more from this author