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