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!

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

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

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.

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.

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

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.

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

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!