Potato Kale Hashbrowns

By Rosemary Mark
Use refrigerated or frozen shredded potatoes to make these veggie packed pancakes in minutes. Or stir together the night before and have ready in the refrigerator to cook for breakfast.
  • Yield: 2 pancakes per serving
  • Prep: 5
  • Cook: 10
  • Course: Breakfast


  • eggs
  • Finely chopped onion
  • generous grind of fresh black pepper
  • Grated parmesan cheese
  • kale leaves cut in thin strips
  • olive oil
  • refrigerated or frozen shredded potatoes
  • Salt


  1. Combine all ingredients except oil in a medium bowl. Stir well to combine. If using frozen potatoes, let stand 5-10 minutes for potatoes to thaw slightly. (Can cover and refrigerate up to 12 hours before cooking).
  2. Heat 2 teaspoons olive oil in a non-stick skillet on medium heat. Stir potato mixture again. Scoop two or three 1/4 cup mounds into skillet and flatten to make 3-4-inch pancakes. Cook on medium-low heat 3-4 minutes, until golden brown and cooked through, turning once. Repeat with remaining oil and potato mixture. Serve warm.