- Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.
- Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.
- Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Mushroom-Kale Skillet Hash
By Ridhvika Chitalia
Feb, 16th
628
Servings
4 persons
Cook Time
25 minutes
Ingredients
7
- 9
Ingredients
- 2 teaspoons olive oil
- ½ medium red onion, diced
- 2 garlic cloves, minced
- 3 or 4 red potatoes
- 8 ounces cremini mushrooms, sliced
- 1½ teaspoons Old Bay Seasoning
- Low-sodium vegetable broth, optional
- 1 bunch (12 to 16 ounces dino kale
- Salt and black pepper to taste
