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Home » St. Patrick's Day » Cauliflower and Kale Potato Hash

Cauliflower and Kale Potato Hash

Published: Feb 28, 2021 by Genevieve Morrison · This post may contain affiliate links

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This cauliflower and kale potato hash recipe is such an earthy, crispy, hearty breakfast side dish. Absolutely perfect for a St. Patrick’s Day breakfast with its Yukon gold yellow potatoes and sautéed kale.

It’s gluten-free, has only 5 main ingredients, takes about 30 minutes to make and can even be made ahead of time and easily reheated!

A wooden bowl of potato-cauliflower hash on a lace table cloth with flowers on the edges.
Contents hide
1 Why This Recipe is Special
2 Ingredient Notes
3 How to Make This Recipe
4 Common Questions
5 A Few Tips
6 Cauliflower and Kale Potato Hash

I made this potato hash for my own St. Patrick’s Day brunch this year. With a seared tomato, herbed mushrooms and sunny side up eggs, it was a lovely part of a traditional Irish breakfast.

I also made an absolutely beautiful, emerald green “Four Leaf Clover” Mimosa with ginger, green apple, cucumber and mint! If you want to really complete an Irish breakfast and impress your guests, you have got to try it!

A plate of potato-cauliflower hash, a tomato, mushrooms and 1 egg on a table.

Why This Recipe is Special

It’s a healthier potato hash – with 3 extra vegetables than standard potato hash, it’s a nice way to get more nutrients into your breakfast. It’s also baked with olive oil, not fried.

It’s an easy breakfast side-dish for a large group – whether for a whole family, or a brunch party, its 5 main ingredients go a long way. It will fill everybody up nicely.

It’s a lovely way to transform “breakfast” into a “St. Patrick’s Day” breakfast without any green food dye – No need for green pancakes, green yogurt or any mouth-dying food coloring to add an Irish air to your breakfast. Just delicious, healthy green and gold traditional ingredients.

Ingredient Notes

A group of ingredients on a black table with text labels.

Blarney Castle cheese – Blarney Castle is a mild, cow’s milk cheese that’s similar to gouda with velvety, nutty undertones. If you can’t find Blarney Castle, you can substitute other Irish cheeses like Coolea, Dubliner or Durrus – or simply use fresh grated parmesan.

Yukon Gold potatoes – I like using Yukon Gold potatoes for this recipe because the golden yellow gives your breakfast an Irish color scheme with the green kale. But if you can’t find Yukon Gold, you can certainly use any kind of potato you choose. Even sweet potato would work.

Shallots – Shallots have a mild, slightly garlic flavor that is less flavorful than onion, but if you can’t find shallots, feel free to use red onion.

How to Make This Recipe

A collage of 4 numbered images showing how to prepare potato for Cauliflower and Kale Potato Hash.

1. Preheat oven to 425 F. (215 C.) Dice 2 Yukon Gold potatoes into small, chunky pieces.

2. Add diced potatoes to a mixing bowl with 2 tbsp. olive oil, ¼ cup of grated Blarney Castle cheese and a sprinkle of salt & pepper. Mix thoroughly. 

3. Evenly pour potatoes into one half of a foil-lined baking sheet, making sure as many pieces lay on the foil, and not on top of each other, as you can. The foil makes the bottom sides crispy.

4. Dice florets of ½ cauliflower into small pieces.

A collage of 4 numbered images showing how to prepare ingredients for Cauliflower and Kale Potato Hash.

5. Add cauliflower to the same mixing bowl, and add ¼ cup of grated Blarney Castle cheese and a sprinkle of salt & pepper. Mix thoroughly. 

6. Pour cauliflower onto the baking sheet next to the potatoes, making sure pieces aren’t overlapped. Bake for 25-30 minutes, or until both potatoes and cauliflower look nicely browned. I like to keep the potatoes and cauliflower separate because when they’re mixed together, the cauliflower steams the potatoes a bit, resulting in less-crispy hash.

7. While potatoes and cauliflower bake, chop ½ bunch of kale into small pieces, resulting in 1½ cups when chopped (not packed).

8. Peel and slice 2 medium shallots into thin rings.

2 numbered images showing how to sauté shallots and kale, and mix into potatoes and cauliflower.

9. In a sauté pan, add 2 tbsp. olive oil and sauté shallots until lightly brown for about 5-6 minutes. Add chopped kale on top of shallots, and sauté until nicely wilted, about 7-8 minutes. 

10. When potatoes and cauliflower are finished, remove into a bowl and add shallots and cauliflower. Give it a little stir and serve.

Common Questions

1. Why is it called potato “hash?”

The word “hash” is actually derived from the French word, “hacher” which translates to “chop” or “hack.” So these are “hacked” potatoes.

2. Can I add a protein like sausage? 

Sure. If you do, pan cook the sausage though, rather than baking it with the potatoes and cauliflower. Add it in when the potatoes and cauliflower are done baking.

3. How do I reheat it for later?

I suggest reheating in a sauté pan for 5-7 minutes, rather than re-baking. The cauliflower won’t be as firm as it was when it was first baked, but re-heating in a sauté pan crisps it back up a bit.

4. How long will it last in the fridge.

It will last nicely for 7 days when refrigerated in a container with a lid.

A Few Tips

  1. In this recipe, I use just enough cheese to make it crispy, but feel free to DOUBLE the cheese if you’re serving this potato hash to cheese lovers!
  2. Just a reminder to make sure your potatoes and cauliflower are flat on the tin foil, and not overlapping, as much as possible. It’s the contact with tin foil that makes the vegetables nice and crispy.
A close photo of a wooden bowl of potato-cauliflower hash on a lace table cloth with flowers on the edges.

Now help yourself to more St. Patrick’s Day inspiration!

  • St. Patrick’s Day Scones
  • Zucchini Quiche Crust
  • Easy Shepherd’s Pie with Red Wine
  • 10 Cozy St. Patrick’s Day Recipes

I hope you love this potato hash as much as I do! And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
A wooden bowl of potato-cauliflower hash on a lace table cloth with flowers on the edges.

Cauliflower and Kale Potato Hash

This cauliflower and kale potato hash recipe is such an earthy, crispy, hearty breakfast side dish. Absolutely perfect for a St. Patrick’s Day breakfast with its Yukon gold yellow potatoes and sautéed kale.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: International
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 397kcal
Author: Genevieve Morrison

Equipment

  • sharp knife and cutting board
  • mixing bowl
  • foil-lined baking sheet
  • sauté pan
  • spatula

Ingredients

  • 2 large Yukon Gold potatoes – diced
  • ½ standard bunch of kale – 1½ cups chopped
  • ½ medium-sized cauliflower
  • 2 medium shallots
  • ½ cup Blarney Castle cheese – finely grated
  • 6 tbsp. olive oil
  • salt & pepper – to taste

Instructions

  • Preheat oven to 425 F. (215 C.) Dice 2 Yukon Gold potatoes into small, chunky pieces. Add diced potatoes to a mixing bowl with 2 tbsp. olive oil, ¼ cup of grated Blarney Castle cheese and a sprinkle of salt & pepper. Mix thoroughly. 
  • Evenly pour potatoes onto one half of a foil-lined baking sheet, making sure as many pieces lay on the foil, and not on top of each other, as you can. The foil makes the bottom sides crispy.
  • Dice florets of ½ cauliflower into small pieces. Add cauliflower to the same mixing bowl, and add ¼ cup of grated Blarney Castle cheese and a sprinkle of salt & pepper. Mix thoroughly.
  • Pour cauliflower onto the baking sheet next to the potatoes, making sure pieces aren’t overlapped. Bake for 25-30 minutes, or until both potatoes and cauliflower look nicely browned.
  • While potatoes and cauliflower bake, chop ½ bunch of kale into small pieces, resulting in 1½ cups when chopped (not packed). Peel and slice 2 medium shallots into thin rings.
  • In a sauté pan, add 2 tbsp. olive oil and sauté shallots until lightly brown for about 5-6 minutes. Add chopped kale on top of shallots, and sauté until nicely wilted, about 7-8 minutes. 
  • When potatoes and cauliflower are finished, remove into a bowl and add shallots and cauliflower. Give it a little stir and serve.

Notes

To reheat for later, I suggest reheating in a sauté pan for 5-7 minutes, rather than re-baking. The cauliflower won’t be as firm as it was when it was first baked, but re-heating in a sauté pan crisps it back up a bit.
This hash will last nicely for 7 days when refrigerated in a container with a lid.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
 

Nutrition

Serving: 4ounces | Calories: 397kcal | Carbohydrates: 22g | Protein: 11g | Fat: 31g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 274mg | Potassium: 686mg | Fiber: 4g | Sugar: 4g | Vitamin A: 880IU | Vitamin C: 61mg | Calcium: 249mg | Iron: 1mg
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
« Buttery, Sautéed Broccoli Rabe with Garlic & Red Onion
A Full St. Patrick’s Day Breakfast »
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Comments

  1. Monica Browne

    December 05, 2021 at 5:20 pm

    I might try this finely diced with a fried egg on top for brunch. 🙂

    Reply

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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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