Potato and Kale Hash
Going to a weekly farmer’s market is eye opening, you don’t realize there’s such a vast variety of produce until you see all the varieties laid out before you. Growing up it felt like we only had one potato the big brown russets, but there are an array of spuds from red ones to purples ones, large to petite.
Fingerlings are one of my favorites because they’re small and cook quickly. Tiny potatoes cooked with bacon and garlic can’t be beat. Add a bit of kale for nutrients and color, and a new flavorful side dish is born.
Potato and Kale Hash
Ingredients:
4 strips of bacon, diced
1 small onion, diced
1 clove garlic, minced
1 pound fingerling potatoes, washed and diced small
6 ounces kale
salt
pepper
Instructions:
In a skillet over medium high heat, cook the bacon until crisp. Remove to drain and set aside.
Wipe out the skillet leaving a small amount of bacon grease and cook the onion and garlic until soft.
Add the potatoes and cook until crispy brown on the outside but soft on the inside, about 20 minutes. Add the kale, season with salt and pepper cover and cook for 10 minutes until the kale is wilted.
Serve warm.
You have the best ideas. This looks so easy and delicious! I can’t wait to try making this.