Corned Beef Hash with Kale

Corned Beef Hash with Kale is a gluten free breakfast. For $1.62 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 32g of fat, and a total of 402 calories. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up heavy cream, corned beef, kale, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonac

Instructions

1. 1

   Melt butter in a large nonstick skillet over medium heat.

2. 2

   Add the kale and a pinch of salt and cook, covered, until wilted down, stirring often, about 5 minutes.

3. 3

   Transfer to a plate and set aside.Wipe out the skillet, increase the heat to medium-high.

4. 4

   Add 2 t. oil to the pan, add the onions and cook, stirring occasionally until softened and slightly browned, about 5 minutes.

5. 5

   Add the garlic and thyme and cook until fragrant about a minute.

6. 6

   Add the onion mixture to the plate with the kale.

7. 7

   Add the remaining oil to the skillet. When the oil is shimmering, add the potatoes. Season with salt & pepper. Cook, with out stirring, until the potatoes are golden-brown on the underside, about 5 minutes. Stir in the corned beef and the cooked onions and kale. Using the back of a spatula press down on the hash to compact it, drizzle the cream evenly over the hash and cook, undisturbed for 5 minutes. Turn the hash (a spatula full at a time) and press down again and cook for another 5 minutes, undisturbed. Repeat this one more time. Hash should be pretty well browned at this point.

8. 8

   Serve hash topped with eggs.

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