A delightful and easy-to-make dish combining crispy potatoes and tender kale, perfect for brunch or a light dinner.
Place the kale in a microwave-safe bowl, cover, and microwave until wilted, about 3 minutes.
Microwaving the kale helps to soften it quickly, making it easier to incorporate into the dish.
In a mixing bowl, combine the horseradish, minced shallot, salt, and pepper.
Mixing these ingredients beforehand ensures an even distribution of flavors.
Add the wilted kale and diced potatoes to the bowl and mix well.
Ensure the potatoes are evenly coated with the seasoning mix for consistent flavor.
Heat the olive oil in a large skillet over medium heat. Spread the kale and potato mixture in an even layer and cook, stirring occasionally, until the potatoes are golden and crispy, about 15 minutes.
Avoid overcrowding the skillet to allow the potatoes to crisp up properly.
Serve the hash warm, garnished with additional pepper or a squeeze of lemon juice if desired.
Serving immediately ensures the dish retains its crisp texture.
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