Kale, Carrot, and Potato Hash

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
40 min

This vegetable hash recipe is a great side dish, or an even better vegetarian main dish. It can even be vegan with a few simple changes.

I’m going to go ahead and say that I hate the word “hash”. I feel like it doesn’t do justice to the dishes that it represents. Hash just seems like a somewhat unappetizing word for something that’s so delicious. I would maybe even go ahead and call this a bowl meal, rather than a hash.

Like most great food inventions, hash came to be as a way to repurpose leftovers. Corned beef hash is probably the most famous hash out there, and is absolutely delicious.

If you have leftover roasted carrots or potatoes, this is a great way to use them up. But if you know that you’re going to be making this dish you can save time by doubling the amount of potatoes in a dish from earlier in the week.

This isn’t the most attractive dish in the world, but it’s incredibly delicious, and filled with powerhouse good-for-you ingredients that will keep you full for hours.

It also reheats relatively well, so it’s a great work lunch option.


Kale, Carrot, and Potato Hash
Recipe details
  • Prep time: 5 Minutes Cook time: 35 Minutes Total time: 40 min
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Kale, Carrot, and Potato Hash
  • 3 carrots, chopped into 1/2 inch pieces
  • 1/2 an onion, cut into thick slices
  • 1/2 pound Yukon gold potatoes, cut into 1/2 dice
  • 2 tablespoons olive oil, divided
  • 1/2 pound curly kale, chopped
  • 1/4 cup chicken broth or water
  • salt and pepper
  • 4 eggs
To Make Kale, Carrot, and Potato Hash
Preheat the oven to 400 and line a baking sheet with foil.
Toss the chopped carrots, onion and potatoes with 1 tablespoon of olive oil and season with salt and pepper. Roast in the oven for 30 minutes.
Heat a non-stick skillet over medium heat, and add 1/2 tablespoon of olive oil. Add the kale, and then the chicken broth, and saute for 2-3 minutes or until kale has started to wilt.
Add the roasted carrots, potatoes and onions to the kale and continue to cook for another 5-8 minutes, or until kale is fully wilted.
In a separate non-stick skillet, add the last 1/2 tablespoon of olive oil and heat over medium heat. Crack 2 eggs into the skillet, season with salt and pepper, and cook 2-3 minutes per side, or until eggs are done to your liking. Repeat with the remaining eggs.
Plate the kale and veggie hash, and top each plate with two eggs.
Sara's Tiny Kitchen
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