There is something to be said for a dish that tastes amazing, is really good for you, and that comes together in under 30 minutes. Who really has more than 30 minutes to pull it all together on a week night anyways?! I love this simple hash, and so does my family. I can whip up a batch of gluten-free cornbread and while it is baking make this on the stove top, set the table, and help with homework. Seriously, not kidding, it’s that easy! Everyone in our family loves this dish, even our toddler. *He picks out the potatoes and beans but leaves the kale, it still counts right?

This dish was born from my obsession with Heidi Swanson, and her cookbook Super Natural Every Day . My mom and I found it at Anthropologie the last time we were there and I have been in love with this book ever since. The dishes in it aren’t fussy at all, just simple ingredients that are easily prepared without any hassle. You know the kind of dishes that are so simple yet taste so amazing that it blows your mind? This book is packed with them and the ones that aren’t gluten-free are easily converted. Her original recipe swaps up a few of the main ingredients and is equally welcome at our dinner table any day of the week. I admit, I fussed it up a bit by adding the lemon zest and red pepper flakes because they are my go-to seasonings around here and I tend to put them in everything.

Do you have dishes that are deceivingly simple that you find yourself cooking over and over again? I would love to hear about them, leave a comment or share a link!

Potato, Kale, and White Bean Hash (Gluten-Free and Vegan)
Adapted from Heidi Swanson’s Super Natural Every Day
Serves 4
1 large russet potato, scrubbed and cut into a very small dice
2 Tbsp. Earth Balance, Olive oil, or Ghee
1/4 cup white onion, thinly sliced
1 can white beans, drained and rinsed *I used Great Northern beans
2.5 – 3 cups of Lacinato Kale *AKA:Dino Kale, sliced into thin ribbons
1 lemon, zested
1/4 cup Parmesan cheese, shredded *Omit if vegan
Kosher salt and black pepper to taste
Crushed red pepper flakes to taste

Melt the Earth Balance in a heavy bottomed skillet over medium-high heat. Add the potatoes and a generous pinch of Kosher salt, toss well to coat. Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.

Add the onions and the white beans to the skillet with the potatoes, mix well and gently arrange the beans and onions into a single layer in the pan. Leave to cook for 3-5 minutes, flipping once or twice, to ensure that the beans are browning and getting crisp.

Add the ribbons of kale and cook briefly until the kale wilts slightly. Remove from the heat and sprinkle in lemon zest, black pepper, red pepper flakes, and additional salt to taste. Serve immediately.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.

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13 Responses to Potato, Kale, and White Bean Hash (Gluten-Free and Vegan)

  1. Oh wow this looks so amazing and totally comforting. I love food like this. Yum!

  2. Dara says:

    Gorgeous hash! What a simple, tasty dinner.

  3. Sonnet says:

    This is beautiful! I was looking for a nice veggie option for a brunch for this weekend and this will work perfectly! Thank you!

  4. Carole says:

    thanks for linking this in to Food on Friday. We now have over 100 great potato/sweet potato links. Wow! Have a great week.
    I have just signed up to follow your blog via Google Reader. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers

    Ps If you would like email reminders of future Food on Fridays, just pop by and comment and include your email – I won’t publish it – and the reminder will be by bcc so it will remain private

  5. I love potatoes, full stop, and this recipe looks a real winner, tasty, healthy and quick!!

  6. I had already spotted this on your site before you linked it up! I can’t wait to try this! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again this week!

    Stop by this week to see if you were the winner of the Sugar and Spice Prize pack! We had a super great variety of recipes and entries this week!

    Cindy from vegetarianmamma.com

  7. The Omnivore says:

    Yum! What a great way to sneak some greens in. And I really like your idea to serve it with cornbread! Do you make yours from scratch? I’ve only every done it from a mix but I’m willing to branch out.

    I’ve been really into beans lately as well; I love braising them in stock and throwing in whatever veggies I have lying around — especially potatoes.

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