If you’re looking to elevate your breakfast or brunch game with something vibrant, hearty, and absolutely delicious, this Cauliflower and Kale Potato Hash Recipe is going to become your new go-to. It perfectly balances the comforting creaminess of Yukon Gold potatoes, the nutty crunch of roasted cauliflower, and the tender bite of sautéed kale, all brought together with the rich, mellow tang of Blarney Castle cheese. Whether you’re a veggie lover or just looking for a fresh twist on classic hash, this dish is simple to make, packed with flavor, and full of textures that will keep you coming back for more.

Ingredients You’ll Need

The image shows an arrangement of fresh ingredients on a white marbled surface. There are two light brown potatoes on the left, next to dark green curly kale leaves that spread horizontally across the lower half. Above the kale, a round wooden bowl holds several white cauliflower florets, each with a bumpy texture. To the right of the bowl, there is a rectangular block of pale yellow cheese with a smooth surface. Near the cheese, two small shallots with reddish-purple skin are placed side by side. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to making this dish shine. Each one plays a crucial role in the overall flavor and texture of this Cauliflower and Kale Potato Hash Recipe, making it both nutritious and incredibly tasty.

Yukon Gold potatoes: Their natural buttery flavor and creamy texture make them ideal for a chunky but tender hash base.
Kale: Adds a vibrant green color and a healthy, slightly earthy bite that complements the other veggies perfectly.
Cauliflower: Provides a light, nutty taste and a bit of crunch once roasted to a golden brown.
Shallots: Bring a subtle sweetness and mild onion flavor that softens beautifully when sautéed.
Blarney Castle cheese: Finely grated to melt and add a luscious depth of flavor throughout the dish.
Olive oil: For roasting and sautéing, helping everything crisp up and develop those irresistible caramelized notes.
Salt and pepper: Essential seasonings that enhance all of the natural flavors without overpowering them.

How to Make Cauliflower and Kale Potato Hash Recipe

Step 1: Prep and season the potatoes

Start by preheating your oven to 425°F (215°C). Dice the Yukon Gold potatoes into small, chunky pieces and toss them in a mixing bowl with 2 tablespoons of olive oil, half of the grated Blarney Castle cheese, and a generous sprinkle of salt and pepper. This initial seasoning is the base of flavor that helps the potatoes roast perfectly and develop a crispy, golden exterior.

Step 2: Arrange potatoes on the baking sheet

Line half of a baking sheet with foil to promote a crisp bottom crust and spread the seasoned potato pieces evenly, making sure they don’t overlap as much as possible. This step is critical to achieve that satisfying crunch that makes the hash so addictive.

Step 3: Prepare the cauliflower

Dice the cauliflower florets into similarly sized chunks, toss them into your mixing bowl with the remaining grated cheese, olive oil, and salt and pepper. Mixing everything together ensures every bite of cauliflower carries that cheesy, savory goodness you’ll love.

Step 4: Roast the potatoes and cauliflower

Place the cauliflower pieces on the other half of the foil-lined baking sheet. Slide the sheet into your preheated oven and roast for 25 to 30 minutes, or until both the potatoes and cauliflower achieve a beautiful golden-brown color and crispy edges, bringing out their nutty, caramelized flavors.

Step 5: Prep the kale and shallots

While the roasting is happening, chop half a bunch of kale into bite-sized pieces to yield about 1½ cups. Peel and thinly slice two medium shallots into rings—these will add a mild sweet aroma as they cook, pairing wonderfully with the roasted veggies.

Step 6: Sauté shallots and kale

Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the shallots first, cooking gently until they are lightly browned and fragrant, about 5 to 6 minutes. Next, add the kale on top and continue to cook until it wilts and becomes tender, usually around 7 to 8 minutes. This combination adds a soft, flavorful green layer to your hash that contrasts beautifully with the roasted textures.

Step 7: Combine and serve

Once your potatoes and cauliflower come out of the oven, transfer them to a large bowl and gently fold in the sautéed shallots and kale. Give everything a light stir to mix the flavors without breaking up your perfectly roasted chunks, and your Cauliflower and Kale Potato Hash Recipe is ready to enjoy!

How to Serve Cauliflower and Kale Potato Hash Recipe

A dark textured plate holds a simple breakfast with four main parts. On the right, there is a fried egg with a bright yellow yolk and a white cooked edge. Above the egg is a mix of light roasted cauliflower and small green leaves. On the left side of the plate, there is a grilled half tomato with a rich red color and some salt sprinkled on top. Below the tomato, a group of small brown mushrooms with a laid-out look is placed, with a few green herb leaves on top. The plate rests on a white marbled surface with part of a folded cloth napkin in the foreground, and a wine glass and a knife in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a little extra wow factor to your hash, consider garnishing with a sprinkle of fresh chopped herbs like parsley or chives. A dollop of sour cream or Greek yogurt on the side can also bring a cool, tangy contrast that balances the heartiness of the dish beautifully.

Side Dishes

This hash works wonderfully alongside a range of side dishes. Crispy bacon or sausage offer savory proteins that pair brilliantly, while a simple green salad or fresh tomato slices add brightness and freshness to your plate, rounding out the meal.

Creative Ways to Present

For a diner-style breakfast, plate the hash topped with a perfectly fried or poached egg so the yolk adds a luscious sauce. Alternatively, serve this hash inside a crispy tortilla for a satisfying breakfast burrito or as a base for a savory grain bowl topped with avocado slices and a drizzle of hot sauce.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this delightful Cauliflower and Kale Potato Hash Recipe, simply store them in an airtight container in the fridge for up to 3 days. The flavors will meld even better, making for an easy next-day meal option.

Freezing

This hash freezes well if you want to prepare in bulk. Spread cooled leftovers in a freezer-safe container or bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture retention.

Reheating

To reheat, toss leftovers in a hot skillet with a splash of olive oil, stirring occasionally until warmed through and crisped up again. Avoid microwaving when possible to keep that wonderful roasted texture intact.

FAQs

Can I use other types of potatoes for this hash?

Yes, but Yukon Gold potatoes are ideal due to their creamy texture and buttery flavor. Russets can work but may crumble more easily when cooked.

Is kale necessary, or can I substitute with another green?

You can swap kale with spinach, Swiss chard, or even collard greens. Just keep in mind kale’s slightly firm texture and earthy flavor complement the roasted veggies best.

Can I make this recipe vegan?

Absolutely! Simply omit the Blarney Castle cheese or replace it with a vegan cheese alternative, and use your favorite plant-based cooking oil instead of olive oil if desired.

How spicy is this hash?

This recipe is naturally mild and savory. If you enjoy a little heat, feel free to add a pinch of red chili flakes while sautéing the kale or top with hot sauce before serving.

Is this a good breakfast option for meal prep?

Definitely! Its balanced ingredients and good protein complement make it filling and nutritious, perfect to reheat for a quick, wholesome breakfast throughout the week.

Final Thoughts

This Cauliflower and Kale Potato Hash Recipe truly feels like a warm hug on a plate—comforting, colorful, and packed with flavors that dance together so beautifully. It’s one of those dishes that’s easy to love and even easier to make, perfect for sharing with family or impressing guests over the weekend brunch. Give it a try and watch it become a beloved staple in your kitchen!

Cauliflower and Kale Potato Hash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 8 reviews

Author: Jessica
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 4 servings
Category: Side Dish
Method: Baking and Sautéing
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Cauliflower and Kale Potato Hash is a vibrant, wholesome dish combining roasted Yukon Gold potatoes and cauliflower with sautéed kale and shallots. Perfect as a hearty side or a vegetarian main, it offers a delightful balance of crispy roasted vegetables and tender greens, enriched with melted Blarney Castle cheese and a touch of olive oil for a flavorful, nutritious meal ready in just 30 minutes.

Ingredients

Roasted Vegetables

2 large Yukon Gold potatoes, diced into small chunky pieces
½ medium-sized cauliflower, florets diced into small pieces
½ cup Blarney Castle cheese, finely grated (divided into ¼ cup portions)
4 tbsp. olive oil (divided)
Salt and pepper, to taste

Sautéed Greens

½ standard bunch of kale (about 1½ cups chopped, not packed)
2 medium shallots, peeled and thinly sliced into rings
2 tbsp. olive oil

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Instructions

Preheat and Prepare Potatoes: Preheat your oven to 425°F (215°C). Dice the Yukon Gold potatoes into small, chunky pieces. In a mixing bowl, combine the diced potatoes with 2 tablespoons of olive oil, ¼ cup of grated Blarney Castle cheese, and a sprinkle of salt and pepper. Mix thoroughly to evenly coat the potatoes.
Arrange Potatoes on Baking Sheet: Line a baking sheet with foil to help crisp the vegetables. Evenly spread the potatoes on one half of the baking sheet in a single layer, ensuring the pieces do not overlap so they roast properly and get crispy.
Prepare Cauliflower: Dice the cauliflower florets into small pieces. Add them to the same mixing bowl, then add ¼ cup grated Blarney Castle cheese and season with salt and pepper. Mix well to coat the cauliflower evenly.
Arrange Cauliflower and Roast: Spread the cauliflower next to the potatoes on the baking sheet, also in a single, non-overlapping layer. Place the baking sheet in the oven and roast for 25-30 minutes, until both the potatoes and cauliflower are nicely browned and crispy on the edges.
Chop Kale and Slice Shallots: While the vegetables roast, chop the kale into small pieces to yield about 1½ cups (not packed). Peel and thinly slice the shallots into rings.
Sauté Shallots and Kale: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. Add the shallots and cook until lightly browned and fragrant, about 5-6 minutes. Add the chopped kale to the pan and cook until wilted and tender, about 7-8 minutes more, stirring occasionally.
Combine and Serve: Once the roasted potatoes and cauliflower are finished, transfer them to a serving bowl. Add the sautéed shallots and kale, gently mix everything together to combine, and serve warm.

Notes

The foil under the vegetables is key to achieving a crispy bottom side when roasting.
You can substitute Blarney Castle cheese with any semi-hard cheese like cheddar or gouda if unavailable.
This hash pairs well with eggs for breakfast or as a side dish for grilled meats.
For extra flavor, add minced garlic when sautéing the shallots.
To save time, prepare the kale and shallots while the vegetables are roasting.