Potato, Mushroom and Kale Hash Skillet

Ingredients

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Paprika

  Spices

  ½ tsp or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• 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

  Shiitake, raw

  12 mushroom or 228g

• Kale

  Raw

  8 cup, chopped or 536g

• Garlic

  Raw

  2 cloves, minced or 6g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Mix the cubed potatoes with olive oil in a medium bowl. Add all the spices and mix well until coated.
2. Preheat the oven to 375°F.
3. Spread the potatoes on a large baking sheet lined with parchment paper, ensuring they are not touching.
4. Bake at 375°F for 25-30 minutes, or until golden and roasted on the edges.
5. Heat a large pan over medium heat, add a bit of olive oil, and sauté the sliced mushrooms for about 8-10 minutes until roasted on the edges.
6. Mix in the chopped kale and minced garlic, sauté for 4-5 minutes until the kale starts to wilt.
7. Season with salt and add the roasted potatoes to the pan. Serve immediately.

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