Crispy Kale, Brussels Sprouts, and Potato Hash

Name: Crispy Kale, Brussels Sprouts, and Potato Hash
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 355 milliliters 12 medium brussels sprouts, finely sliced (about; 3 Tbsps vegetable or canola oil, divided; 2 eggs; 1 teaspoon hot sauce such as Franks Red Hot; 2 Tbsps minced fresh parsley leaves, divided; 473 milliliters chopped, tightly packed kale leaves (about 1/2 bunch); 2 servings Kosher salt and freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 1 small onion, finely sliced; 340 grams Yukon gold potatoes, cut into 3/4-inch chunks

You can never have too many side dish recipes, so give Crispy Kale, Brussels Sprouts, and Potato Hash a try. This recipe serves 2. This recipe covers 38% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 500 calories, 16g of protein, and 34g of fat per serving. A mixture of sauce such as frank's, tightly kale leaves, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Adjust oven rack to middle position and preheat oven to 450°F. In a medium saucepan, cover potatoes with cold salted water and bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 5 minutes after coming to a boil.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Oven

Drain potatoes in a colander and let drain for 2 minutes.

Ingredients you will need

Potato

Equipment you will use

Colander

While potatoes drain, heat 2 tablespoon vegetable or canola oil in a medium non-stick or cast iron skillet over high heat until shimmering.

Ingredients you will need

Canola Oil

Vegetable

Potato

Equipment you will use

Frying Pan

Add potatoes, season with salt and pepper and cook, stirring and tossing occasionally, until well-browned on most sides, about 5 minutes.

Ingredients you will need

Salt And Pepper

Potato

Add remaining vegetable or canola oil, brussels sprouts, and kale leaves and cook, folding occasionally, until kale and sprouts are starting to wilt.

Ingredients you will need

Brussels Sprouts

Canola Oil

Vegetable

Sprouts

Kale

Add onions and continue to cook, stirring and folding occasionally, until all vegetables are softened and starting to crisp. Stir in hot sauce and half of parsley, season to taste with salt and pepper, and remove from heat.

Ingredients you will need

Salt And Pepper

Vegetable

Hot Sauce