Greens & green chile potato hash
This is the ultimate classic weekend brunch staple. This recipe will teach how to get those crispy yet soft-on-the-inside potatoes you get out to brunch on the weekends. We’ll also add some spicy green chile (or any spicy pepper you like!) and for a nutrient boost – a lot of greens! We give the greens a quick bath in some hot water, which shrinks their volume, so you can really pack a good amount of greens into your hash.
Dark leafy greens – kale, collards, spinach, swiss chard, mustards, etc – are full of nutrients. They are packed with Vitamin K, folate, and anti-oxidants. That dark green color is a sign that it of nutrient density. We could ALL use more leafy greens in our lives. And a great way to get a big pile of them into a dish is to give them a quick blanch. After you squeeze out any excess water you’ll be left with a much smaller and concentrated amount of greens to work with! You will lose some nutrients when blanching (they will be lost in the water), but you will be eating a larger amount of greens, so can make up for the nutrient lost.
Greens & green chile potato hash
Ingredients
- Salt
- About 4 cups of potatoes, chopped into half inch pieces Russets or yukon golds get the crispiest, but any potato will work. Even sweet potatoes are delicious!
- 2-3 bunches of leafy greens (or about 1 lb) Any mix or one of: kale, spinach, collards, mustards, arugula, swiss chard, turnip or beet greens. Large stems removed
- 1 medium onion, diced
- 3 tablespoons olive oil
- ¼ cup green chile peeled, seeded, and chopped. Can also use other spicy peppers like jalapeños or dried red pepper flakes.
- 4-6 eggs
- Fresh ground black pepper
Instructions
- In a large pot, add enough salt so that the water tastes "like the sea" and bring to a boil. Add the potatoes, and boil for 5 minutes and then drain. Or you can microwave in a bowl with a cover (or plate) on top for 5-6 minutes. Set aside.
- Using the same pot of hot water, place your greens in the water, mix to submerge them for about 1-2 minutes, until softened and bright green. Drain and squeeze out any extra liquid. You should be amazed by how much they shrink in size! Give the greens a rough chop and set aside.
- In your large saute pan, warm 2-3 tbsp of oil over medium heat. Add the drained potatoes, onions, and a good pinch of salt; mix to coat evenly in the oil, and cook for 2-3 minutes, undisturbed. Using a spatula, carefully flip the potatoes, they should be browning on the underside. Repeat this step (cooking for 2-3 minutes, and then flipping), 3-4 more times, or until the potatoes are crispy and browned all over. If potatoes are sticking, you can turn the heat down or add some more oil. Make sure you are really getting your spatula under the potatoes when you flip them.
- Add the greens, green chile, and mix together.
- Make a divet, all the way down to the pan. Crack eggs in the divet, cover with a lid, and cook for 4-5 minutes over medium-low heat, until whites are set and the yolks are still runny.
- Add some black pepper on top and serve!
Notes
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