Author Notes
I eat this for breakfast. And for dinner. And for all points in between. My preference is for tuscan kale, but chard, collard greens, or spinach will work just as well. I finish the hash with some grated Parmigiano, and for a little extra fortification, I plop a fried egg right on top. This recipe will double easily to feed a bunch of people. —vvvanessa
Ingredients
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2 tablespoons
olive oil, plus more if desired
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1
small onion, minced
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1
clove garlic, minced
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1
large russet potato, diced small (not bigger than 1/2-inch)
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1 pound
ground turkey
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2 teaspoons
fresh sage, minced ( or 1/2 teaspoon dried)
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1 bunch
tuscan kale, chopped into 1/2-inch-wide strips (about two overflowing handfuls)
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kosher salt
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freshly ground black pepper
Directions
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In a large skillet, heat the olive oil over medium-high.
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Sauté the onions and garlic until they begin to color and soften, about 5 minutes.
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Add the potatoes and sauté for 2 minutes. Lower the heat to medium-low. Continue to cook the potatoes, onions, and garlic, stirring frequently to prevent scorching, for 15-20 minutes, or until the the potatoes just start to become tender.
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Push the potatoes to one side of the pan. Add the turkey and sage to the empty side of the pan. Raise the heat to medium-high. Sauté the meat, breaking it apart and adding in a bit more olive oil if necessary. Cook until done, about 5 minutes.
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Add in the kale, folding it and the meat and potatoes together. Continue to cook the hash for another few minutes until the kale turns bright green and just begins to wilt.
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Season with salt and pepper to taste.
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If you like a crispy crust, add in another tablespoon of olive oil and turn up the heat to high, pressing the hash down with a flat spatula and continuing to cook for a couple of minutes until well-browned.
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Serve hot. Eat it as is, or try any of these to garnish: fried eggs, grated cheese, hot sauce, sour cream, sliced avocado, or freshly minced herbs.
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