30 Minute Mexican Potato and Kale Anytime Hash

The 30 minute dinner of my dreams.Whenever I’m tired, uninspired or just lazy to cook, this is what I have for dinner. Roasted potatoes cooked in a tomato sauce and topped with a runny poached egg; what more could I want? What I love about this recipe is that it isn’t strict or bound by a set of predetermined rules. Only got sweet potatoes? That’s fine, sub them in. Hate spicy food? Leave the cayenne pepper out. Are you pressed for time? Take a shortcut and fry the potatoes on the stove top instead of roasting them in the oven.

This recipe is full of glorious shortcuts and magical alteration options, you can top it with more fresh herbs, some grated cheese (or nutritional yeast if vegan), sour cream, the options are endless! Go forth my lovelies: cook dinner, take photos, tag me in your photos, I’d love to see what you come up with! Happy weekend!

30 Minute Mexican Potato and Kale Anytime Hash

Ingredients

For the potatoes:

  • 2 Russet potatoes, washed, unpeeled and chopped into bite sized pieces (may sub sweet potatoes)
  • 3 tbsp olive oil
  • 2 tsp brown sugar
  • 1 tsp each salt and black pepper
  • ½ tsp cayenne pepper
  • ½ tsp ground mustard
  • ½ tsp dried oregano

For the hash:

  • ½ yellow onion, diced
  • 2 tbsp tomato paste
  • 1 cup vegetable stock
  • 1 cup chopped kale

optional for serving: poached egg (here’s a handy guide), nutritional yeast, whole grain toast or parmesan cheese

Method

Preheat your oven to 200°C/400°F. In a large bowl, throw together all the ingredients for the potatoes and shake until the potatoes are covered in spice. Lay the potatoes in a single layer on a large baking tray and roast for 20 minutes or until browned and crispy on the outside.

Once the potatoes have roasted, heat a deep cast iron pot on high, add a glug of vegetable oil and fry the diced onion until translucent, about 2 minutes. Reduce the heat before adding the tomato paste. Cook until the tomato paste has caramelised, being careful not to let it burn, another 2 minutes. Add the vegetable stock and stir until everything has combined. Add the kale and roasted potatoes to the pot and stir to coat in the sauce. Cook on low heat until the kale has softened, about 5 minutes.

Serve immediately topped with a poached egg (omit if vegan), nutritional yeast or parmesan cheese! Leftovers keep well in the fridge and make a delicious lunch, enjoy!

Author: andreamakamba

Proudly Zimbabwean. Food lover. Book reader. Fact hoarder. Dream chaser

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