Potato Kale Hashbrowns

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.