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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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://dishrise.com/cauliflower-and-kale-potato-hash-recipe/