As someone who very much enjoys cooking, entertaining, and feeding others, I am constantly in the market for an easy recipe that is also socially neutral. I need dishes that are edible to my myriad of friends who have food restrictions. I have friends who keep kosher; friends who are vegetarian, pescatarian, or vegan; friends who have gluten allergies or are gluten-sensitive; a friend who hates cheese; and even a friend who doesn’t like chocolate. I know. The last two just seem crazy, but wonderful people do exist who dislike cheese and chocolate! That’s alright. More for me, thank you!
This hash is a very easy dish that not only tastes good, it’s healthy, colorful, and steers clear of pretty much every dietary minefield. It tastes delicious with parmesan sprinkled on top, but that’s optional. This has become my latest go-to when I have guests. My favorite way to eat it is with a side of hot buttered bread (french baguette, drizzled with melted butter, bake in the oven at 350° for 12-15 minutes, serve with your topping of choice – I love blackberry preserves). Top that off with some fresh hot coffee, and I’m a very, very, happy, girl.
Out of the oven, piping hot and ready for zee close-up!Recipe Serves 4.
1 3-lb. bag of small yellow potatoes
4 Roma tomatoes
1 small bunch of kale
2-3 Tbsp. olive oil
1 tsp. salt
freshly cracked pepper
Lower the oven rack to the bottom third of the oven, and pre-heat the oven to 425°.
1. Rinse off the potatoes, tomatoes, and kale.
2. Chop enough potatoes until you have one layer in your roasting pan. (You can also use a glass casserole dish – any oven safe pan is fine.) Chop the tomatoes and add them to the potatoes. Tear the kale into small shreds and add them on top until the dish is covered. See above. 3. Sprinkle with olive oil, then add salt and pepper, and toss together. (I like to use my hands.)
4. Bake for 35 minutes, and serve hot. Add salt and pepper to taste.