|kale and potato hash with sumac, thyme and cumin|
kale and potato hash with sumac, thyme and cumin
A great recipe to use up any leftover baked or boiled potatoes or cooked kale. On the table in less than half an hour - all that's needed is to decide what to top your kale and potato hash with. I like to serve this with a spoonful or 2 of thick yogurt and an extra sprinkling of sumac, but a fried egg would be a very welcome addition, as would a crumbling of a sharp fresh cheese, such as feta, or soft grilled tomatoes. The choice is yours...
preparation and cooking time: 30 minutes
recipe by Ema at De Tout Coeur Limousin
suitable for vegetarian, vegan, gluten free diet
2 handfuls kale - washed and finely chopped
250g cooked potatoes (leftover baked or boiled potatoes) chopped
1 onion, thinly sliced
2 cloves garlic, crushed
1 tbsp sumac
1 tsp cumin seeds
1 tsp chopped fresh thyme leaves
1 tbsp oil
salt and pepper
heat the oil in a large frying pan, add the sliced onion, cumin seeds and thyme and fry until the onions are softened and caramelized on the edges.
stir in the crushed garlic and sumac, then add the chopped potato and kale. Continue to cook until the kale is softened, and the potatoes are golden brown. Check for seasoning, adding salt and pepper taste. Serve hot.
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