Monday, July 23, 2012

Kale and Potato Hash Browns

This recipe comes to us from Jenn, who picks up her share at the Market Square Farmers' Market on Thursdays.

I melted about 1/2 T. organic butter in a large pan.  I added 1 chopped shallot and 1/2 chopped onion, salt, and pepper.  Sauteed for about 3-4 minutes.  I finely chopped 3 handfuls of green curly kale and added that to the pan.  I cooked that for a minute or so, then added 1 medium shredded red potato and 1 small yam.  I added a little more salt and more pepper and I cooked this until done.  Mine was still moist when I stopped cooking it, as opposed to a dry hash brown.
 This has a really great flavor.

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