Potato Kale Hashbrowns

By: Rosemary Mark

  • Yield:

    2 pancakes per serving (4 Servings)

  • Prep:

    5 mins

  • Ready In:

    15 mins

  • Cook:

    10 mins

  • Course:



2 cups (about 6 ounces) refrigerated or frozen shredded potatoes
1 cup (packed) kale leaves cut in thin strips
2 eggs
3 tablespoons finely chopped onion
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
generous grind of fresh black pepper
1-2 tablespoons olive oil


  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.