Kale, Potato, Navy Bean Hash with Sun-Dried Tomatoes and Cress

We’ve been super busy this week and I haven’t had a lot of time to cook as much as I’d have liked. We’ve been relying on quick meals. This is one recipe I made for lunch today, in fact, that came together in about 20 minutes including chopping. It uses leftover baked potatoes, but fresh would be fine too. I tossed in the other ingredients based on what I had in my fridge and needed to use.  I love those kinds of recipes!

This is a one-skillet meal with loads of flavor from kale, thyme, and cress.  Sun-dried tomatoes bring a bright note and adds another texture.  It was so much what my body had been craving.

My husband enjoyed his with a fried egg on top.  We both splashed ours with our hot sauce of choice.

Kale, Potato, Navy Bean Hash with Sun-Dried Tomatoes and Cress

Ingredients:

1 Tbsp. canola or olive oil
1 large onion, diced
3 medium cold baked potatoes* (such as Russet or Yukon Gold), diced
1 cup cooked or canned navy beans
1 small bunch kale (about 3-4 cups chopped)
1/4 cup sun-dried tomatoes
salt and pepper
red pepper flakes
small handful of chopped cress, about 2 Tbsp.
a sprig of fresh thyme
optional–fried eggs and hot sauce, for serving

Instructions:

Heat oil in a large skillet over medium-high heat.  Add the onion, sprinkle with a little salt, and lower the heat.  Cook, stirring often, until the onion softens and starts to turn golden.  Add the potatoes and cook until most of the potatoes are browned on all sides.  Add the beans.  Season again with salt.  Cook for a few more minutes.  Add the kale and a little bit of water.  Cook until the greens are barely tender.  Add the sun-dried tomatoes and season again with salt and pepper.  Before serving, sprinkle with the chopped cress and thyme.  Serve warm.  Good with a fried egg and hot sauce on top.

*You can also use raw potatoes, just be sure not to let the onions burn while the potatoes are cooking.