Stumpjack Potato Hash w/ Kale
A few of us got together at our friend Dixie's flat yesterday morning for breakfast. Dixie made a huge German Apple Pancake, Pat brought the ingredients to make Mimosas with fresh raspberries, blackberries and blueberries, Marty recreated the Brown Sugar Bacon we used to serve at Stumpjack and I made the Potato Hash (with a slight twist) we also used to have on the Sunday morning menu.
This time I added kale and sweet potatoes to the hash recipe and it turned out great, with the oven crisped kale adding an interesting texture and slight note of tasty bitterness to the sweet and savory hash mix. And it looked pretty too.
Here's the recipe (the ingredient amounts are what I used to make enough for the seven people at breakfast).
- 7-8 medium russet potatoes, peeled and chunked (I prefer my hash a bit on the larger side, but you can cube it into smaller pieces if you so desire)
- 2 large sweet potatoes, peeled and chunked
- 2 large onions, cubed
- 3-4 cloves of garlic, minced
- ~ 1 lb thick cut bacon
- sea salt and cracked pepper
- 1 tbl fennel seed
- ~ 1 tbl honey
- 1 stick unsalted butter
- couple medium leaves of kale, chopped
- 3-4 tbl olive oil
Pre-breakfast coffee appreciation moment.
1. Preheat oven to around 375° (I'm a little waffley on that temp because our oven is wacky right now and doesn't seem to want to behave consistently, so I'm constantly adjusting the dial and checking the temp.)
2. Place all of the chunked potatoes, russet and sweet, in a very large bowl. Drizzle olive oil over and toss to thoroughly coat. Season with salt and pepper, and a couple pinches of the fennel seed. Toss again. (When we made this hash at the coffee house we usually used a variety of heirloom finger potatoes, which made for a lovely dish with potatoes of white, yellow, red and purple).
3. Coat a couple of baking sheets with a bit of olive oil and spread the potato mixture on each pan. Bake for approx. 25 minutes, until the potatoes are cooked but still slightly firm.
4. Melt the butter in a skillet over medium-low heat. Add the garlic, onions and half of the fennel seed and simmer for about 15 minutes, until everything is softened up and the butter has thoroughly embraced the flavors of the garlic, onions and fennel.
5. Cook the bacon; set aside to cool. After it's cooled and hardened a bit chop it into approx. 1-inch pieces.
6. Once the potatoes have cooked, return them to the bowl. Add the chopped kale, garlic/onion butter mixture, the rest of the fennel seed, and the bacon pieces. Drizzle with the honey. Gently toss to thoroughly coat and mix. Season with salt and pepper again if you think it needs it (I did).
7. Turn the oven up to 400°. Return the potato hash to the pans and bake for around 5 minutes, until the kale crisps up nicely.
Good food and good company make for an excellent breakfast. Image by Marty.
We had to drive over to Dixie's place so we transferred the hot hash to a large lidded pot and made the trip. Once we got there we didn't eat for another 45 minutes or so, so we kept the pot warm in the oven during part of that time (had to remove it to cook the brown sugar bacon, but it still maintained some heat and was warm when we sat down to eat). All of the flavors came together nicely during that time and the kale softened up as well. We left with an empty and clean pot.