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Garlicky Potato Hash with Kale Ribbons

By , from the Marygrace Taylor collection
Serves 4 to 6


A splash of apple-cider vinegar to finish makes this hash light and bright — and keeps it from tasting too earthy.


3 Tbsp. olive oil, divided
1 garlic clove, minced
½ bunch curly kale, stems removed, leaves very thinly sliced
4 medium red potatoes, diced into ½-inch pieces
1 tsp. apple-cider vinegar
~ Salt and pepper


  1. Warm 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and sauté, stirring occasionally, until wilted and tender, about 5 minutes. (If the pan gets too dry, add a splash of water.) Transfer the kale to a bowl and set aside.
  2. Add the remaining olive oil to the skillet. Add the potatoes in a single layer and cook, stirring occasionally, for 12 to 15 minutes, or until lightly browned and fork-tender. Stir in the kale and cook until warmed through, 1 to 2 minutes, then stir in the vinegar. Serve hot, straight from the skillet if you like.

Related article: Brunch retooled

This content is from the Marygrace Taylor collection.

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