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Author Notes: Hash browns are one of my guilty pleasures and when I bake potatoes, I always bake a few extra to indulge myself. Recently though, I have tried to clean up my act; is that possible? Luckily, by adding some shredded kale and chickpeas to the mix, I think I stumbled across a way to still eat my favorite dish but get more nutrition out of it! —janeofmanytrade
- 2 tablespoons olive oil
- 1 cup onions, diced
- 2-3 medium baked and cold potatoes, diced
- 2 cloves garlic, minced
- 3/4 cup cooked chick peas (or canned)
- 2-3 cups shredded tuscan kale
- salt to taste
- nanami togarashi (Japanese pepper blend) to taste
- Heat the oil in a large skillet over medium heat. Cook the onions until translucent, about 3-5 minutes. Add the potatoes and let them cook on one side for a couple minutes. Turn the potatoes to allow the other sides to color. Give each side 2-3 minutes, the idea is to add a little color and crisp, not to char the potatoes. If they are getting dark, lower the heat. If the pan is dry, add additional oil, a few drops at a time or give it a spritz with spray oil.
- When the potatoes are almost completely browned, add the garlic, chickpeas and kale and continue to saute, turning the mixture as you go, until the kale is wilted and the chickpeas have gained a little color.
- Season with salt, sprinkle the nanami togarashi over the top as a garnish and serve immediately
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Recipe with Beans