Mashed Potato and Kale Hash

This dish combines reheated mashed potatoes with sautéed kale and scallions, cooked together until edges are crispy and flavors meld. The mixture is pan-fried to develop a golden crust, resulting in a hearty and slightly chewy texture with vibrant greens and tender potatoes.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 2

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 cups leftover mashed potatoes preferably chilled
1 cup kale stems removed, chopped
2 scallions scallions sliced thinly
2 tablespoons butter for sautéing
1 tablespoon olive oil
to taste salt and pepper for seasoning

Equipment

Skillet or cast-iron pan
Spatula
Knife
Cutting board
Stirring spoon

Method

Chop the kale into bite-sized pieces on a cutting board using a sharp knife. Slice the scallions thinly for garnish and flavor.
2 cups leftover mashed potatoes
Heat the skillet over medium heat and add the butter and olive oil. Once melted and shimmering, add the chopped kale. Sauté for 3-4 minutes until the kale darkens in color and reduces slightly in volume.
2 cups leftover mashed potatoes
Add the leftover mashed potatoes to the skillet with the sautéed kale. Press down gently with a spatula to spread evenly. Cook for about 5 minutes without stirring, allowing the bottom to brown and form a crispy crust.
2 cups leftover mashed potatoes
Carefully flip the mixture using a spatula or divide it into smaller sections and flip each piece to brown the other side. Cook for an additional 4-5 minutes until the second side is golden brown and crispy edges form.
Sprinkle sliced scallions over the top, season with salt and pepper to taste, and cook for another minute just to meld flavors. Serve hot, with crispy edges and tender insides.
2 cups leftover mashed potatoes

Notes

For extra flavor, add a dash of hot sauce or a sprinkle of cheese while cooking.