Looking for a hearty and wholesome dish that’s not only gluten-free and vegan but also bursting with flavor? Look no further than this Potato Kale and White Bean Hash! This delightful American classic combines crispy potatoes, nutrient-rich kale, and creamy white beans for a satisfying meal that’s perfect for any time of day. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to impress. With just 35 minutes from prep to plate, you’ll find yourself coming back for seconds—if not thirds! Dive into our recipe to discover how to create this delicious and nutritious dish that your taste buds will thank you for!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large potatoes, diced
- 1 can white beans, drained and rinsed
- 1 bunch kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Wash and dice potatoes into small, uniform cubes approximately 1/2 inch in size to ensure even cooking. Pat potato cubes dry with a clean kitchen towel to help achieve crispy texture.
- Drain and rinse white beans thoroughly under cold water. Set aside and allow to drain completely.
- Remove stems from kale and chop leaves into bite-sized pieces. Wash kale thoroughly to remove any dirt or debris.
- Heat olive oil in a large cast-iron skillet or non-stick pan over medium-high heat. Ensure pan is large enough to allow ingredients to spread out and crisp.
- Add diced onions to the hot pan and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Introduce diced potatoes to the pan, spreading them in a single layer. Allow potatoes to cook without stirring for 4-5 minutes to develop a crispy golden-brown crust.
- Gently turn potatoes and continue cooking, allowing each side to brown. Total potato cooking time should be around 10-12 minutes.
- Add white beans to the skillet and stir to combine with potatoes and onions. Cook for an additional 3-4 minutes.
- Add chopped kale to the pan, stirring to integrate with other ingredients. Cook until kale is wilted and bright green, approximately 2-3 minutes.
- Season the hash generously with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
- Remove from heat and let sit for 2 minutes to allow flavors to meld. Serve hot, optionally garnished with fresh herbs like parsley or chives.
Tips
- Perfect Potato Prep: For the best texture, make sure to wash and dice your potatoes into uniform cubes of about 1/2 inch. Pat them dry with a kitchen towel to help achieve that crispy exterior everyone loves!
- Beans on the Side: Don’t forget to drain and rinse your white beans thoroughly. This step not only removes excess sodium but also enhances the flavor of your dish.
- Kale Care: When preparing your kale, remove the tough stems and chop the leaves into bite-sized pieces. Washing them thoroughly ensures a clean and fresh taste.
- Heat Matters: Use a large cast-iron skillet or non-stick pan to give your ingredients enough space to cook evenly and develop a nice crispy texture.
- Sautéing Secrets: When sautéing the onions, keep an eye on them to achieve that perfect translucent and golden color, which enhances the overall flavor of the hash.
- Layering Flavors: Allow the diced potatoes to cook undisturbed for a few minutes to form a delicious golden-brown crust. This step is crucial for achieving that coveted crispy texture.
- Season to Taste: Don’t skimp on seasoning! Generously season your hash with salt and freshly ground black pepper, and feel free to taste and adjust as you go.
- Garnish for Greatness: For an extra burst of flavor, consider garnishing your dish with fresh herbs like parsley or chives before serving. It adds a lovely pop of color and freshness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
