Potato Kale Hashbrowns

By: Rosemary Mark

  • Yield: 2 pancakes per serving (4 Servings)
  • Prep: 5 mins
  • Ready In: 15 mins
  • Cook: 10 mins
  • Course: Breakfast



  • 2 cups (about 6 ounces), refrigerated or frosen shredded potatotes
  • 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.