Smoky Paprika Potato and Kale Sheet Pan Hash

• 2 lbs baby potatoes, halved
• 1 bunch kale, stems removed and leaves torn
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• salt to taste
• black pepper to taste
• juice of 1 lemon

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
3. 3 Spread potatoes in a single layer on a sheet pan.
4. 4 Roast for 20 minutes.
5. 5 Toss kale with remaining olive oil and lemon juice.
6. 6 Add kale to the pan with potatoes, stirring to combine.
7. 7 Roast for another 10 minutes until kale is tender and potatoes are crispy.
8. 8 Serve hot.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add crumbled feta cheese for a tangy kick.
• Toss in some diced bell peppers for extra color and sweetness.

Substitutions

• Use collard greens if kale isn't available.
• Substitute with any other smoked spice blend if paprika is not to your taste.

Pairings

• Pairs well with crusty bread.
• A side of avocado salsa adds fresh zing.

Nutrition

Tips

• For extra flavor, sprinkle with grated Parmesan before serving.
• If you prefer softer potatoes, cut them into smaller pieces.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat in a preheated oven.

Serving Suggestions

• Serve with a fried egg on top for extra protein.
• Pair with a tangy yogurt sauce for a cooling contrast.

FAQ