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A wooden bowl of potato-cauliflower hash on a lace table cloth with flowers on the edges.
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5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: International
Diet: Gluten Free
Servings: 4 servings
Calories: 397kcal

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