Pages Menu
TwitterRssFacebook
Categories Menu

Posted | 0 comments

Garlic Hash Browns with Kale

Makes 2 servings 

  • 2 Yukon Gold potatoes, shredded 
  • 1/4 teaspoon salt 
  • 2 – 3 large kale leaves, shredded 
  • 6 garlic cloves, minced 
  • non-stick cooking spray 
  • 1/2 teaspoon freshly ground black pepper 

Rinse the shredded potatoes and pat them dry. Mince the garlic. Spray a skillet with nonstick cooking spray. Over medium-high heat, sauté the potatoes with the salt until the potatoes are crisp. Once the potatoes are done, add the kale and garlic to the pan and continue sautéing everything for about 2 more minutes. Remove from the heat. Add the pepper.

Options: Substitute 2 cups of shredded sweet potato for the shredded Yukon gold potatoes.

Per serving

  • Calories: 450
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Calories from Fat: 2%
  • Cholesterol: 0 mg
  • Protein: 10 g
  • Carbohydrates: 102 g
  • Sugar: 2 g
  • Fiber: 7 g
  • Sodium: 366 mg
  • Calcium: 0 mg
  • Iron: 0 mg
  • Vitamin C: 0 mg
  • Beta Carotene: 0 mcg
  • Vitamin E: 0 mg

Source: Recipe from 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience