Potato, Mushroom and Kale Hash

Ingredients

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Paprika

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Mushrooms

  Brown, italian, or crimini, raw

  3 cup sliced or 216g

• Kale

  Raw

  3 cup, chopped or 201g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Preheat the oven to 375°F. In a medium bowl, mix the cubed potatoes with half of the olive oil. Add all spices and mix until well-coated.
2. Spread the potatoes on a large baking sheet lined with parchment paper, ensuring they do not touch. Bake for 25-30 minutes until golden and roasted on the edges.
3. Heat a large pan over medium heat. Add the remaining olive oil and sauté the sliced mushrooms for 8-10 minutes until roasted on the edges.
4. Mix in the chopped kale and minced garlic, sautéing for 4-5 minutes until the kale wilts.
5. Sprinkle with salt and add the roasted potatoes to the pan. Serve immediately.

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